2 frying chickens, cut into pieces
1/2 c. bacon fat
1 bunch green onions
1 c. mushrooms
2 c. dry white wine
1/4 c. soy sauce
1" piece ginger, sliced
1/2 tsp. garlic powder

Dredge chicken in seasoned flour. Brown chicken in bacon fat until browned. Remove from fat and arrange in a large casserole. Chop onion and brown in fat; add mushrooms, garlic and wine. Bring all to a simmer, add soy sauce and ginger. Pour over chicken then cover casserole tightly. Cook for 1 1/2-2 hours in the oven at 200-250 degrees.