3-4 lb. chicken, whole
Oil
1/4 c. sugar
1 thumb size piece of fresh ginger
Salt to taste
3/4 c. shoyu
2 tbsp. sherry wine
1/2 tsp. aji (optional)
2 tsp. cornstarch

Marinate 1/2 hour before cooking. Add enough oil in large kettle to brown chicken on all sides. Add marinade and let chicken simmer for 3/4-1 hour. Remove and carve chicken. Pour remaining sauce over chicken.