1 frying chicken (3 to 4 lb)
1 teaspoon salt
1/3 cup soy sauce
1/2 teaspoon sugar
1 1/2 tablespoons fresh ginger root -- minced
2 tablespoons sherry
1 freezer bag -- gallon
Loosen the skin around the chicken by sliding a chopstick between the meat and the skin, poking into thighs, legs, from the back and over the breast. Wash and dry chicken, and salt the cavity and outside. Mix soy sauce, sugar, ginger and sherry. Pour inside the chicken skin, turning the chicken so the mix penetrates all around the chicken.
To freeze: wrap chicken tightly in plastic wrap. Place whole chicken inside gallon freezer bag. Freeze.
To prepare: thaw wrapped chicken before cooking. Place chicken breast down in microwave cooking dish and cover with Stretch-Tite or plastic wrap. Cook 12 minutes on High with breast down; turn chicken breast up, cover with Stretch-Tite and cook 13 minutes more on High. Cut up on platter for serving, and top with the juices.
Note: Bones and scraps make an excellent Asian-style broth for hot and sour soup!