Asian Lemon Chicken

1. Rub chicken inside and out with kosher salt.
2. Rub outside of chicken with soy sauce and brandy.
3. Pour remaining soy sauce and brandy over chicken.
4. Cover and chill for 4-12 hours, turning often.
5. Remove chicken to drain, reserving marinade.
6. Heat oil in a wok, over a high flame.
7. Add ginger, stir.
8. Add chicken and brown well on all sides.
9. Add reserved marinade and remaining ingredients, except cornstarch and water.
10. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, until tender.
11. Remove chicken to cutting board Cut into quarters.
12. Remove to serving platter, set aside.
13. Combine cornstarch and water-mix well.
14. Add to sauce mixture.
15. Heat and stir over a medium-low flame, until thickened.
16. Pour over chicken.
17. Serve hot, with rice.