3 3/4 to 4 pounds chicken parts
1 (1 1/4-inch) piece fresh ginger root, peeled and finely
    chopped, or 1 1/2 teaspoons ground ginger
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons mirin (sweet sake wine), dry sherry or gin
2 tablespoons cornstarch
Cooked rice

Trim tips off wings and pull skin off other chicken parts. Mix ginger, garlic, soy sauce, honey and spirits. Dip each piece of chicken into sauce. Place chicken in crock and pour remaining sauce over it. Cover and cook on LOW. Wings will be ready in 5 to 5 1/2 hours, other parts in 6 hours. (On HIGH, wings will take about 2 1/2 hours, other parts 3 hours.)

Remove chicken to warmed serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled juices, then whisk into skillet. Cook over low heat until thickened. Adjust seasonings.

Pour a little sauce over chicken and pass remaining sauce in pitcher.