1 roasting chicken, about 3 lbs. or chicken parts
1 c. soy sauce
1 c. water
1 c. cooking sherry
1/2 c. brown sugar
4 stalks scallions, chopped

Clean and dry chicken, truss it as for roasting. Heat all other ingredients over a moderate flame to the boiling point. Place chicken in boiling liquid, cover and cook over moderate heat for 35-40 minutes, turning chicken once or twice to brown it evenly. Remove and cool the chicken. Just before serving, chop it into small pieces or bone and slice it. Serve soy sauce mixture with it. Store leftover sauce in refrigerator and use again. When reusing, add a little more sherry and brown sugar.