1/2 c. butter
1 whole fryer or any parts preferred
1 clove garlic, minced
3 c. chicken broth
1/2 c. ginger syrup
2 to 3 slices of ginger root or 2 tsp. ginger
3 tsp. lemon juice
2 to 3 tbsp. cornstarch
3 tbsp. water
4 tbsp. parsley

Heat butter and brown chicken on both sides. Remove and put in deep dish. To the skillet add the following: garlic, ginger syrup, ginger root, lemon juice, chicken broth and bring to a slow boil. Add the cornstarch to cold water then add to skillet. Pour over chicken in deep dish add liquid to cover and simmer until chicken is tender. Serve over steamed rice. Pineapple may be added or served as a side dish.

GINGER SYRUP:

3/4 c. sugar
1/4 c. cold water
3 tsp. ginger powder

Boil until syrup forms.