3 lb. frying chicken pieces
1/4 c. soy sauce
2 tbsp. vegetable oil
1 tbsp. dry sherry
1 clove garlic, minced
2 stalks celery
2 green onions & tops
1 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar

Rub chicken pieces thoroughly with 1/4 cup soy sauce; let stand 15 minutes. Brown slowly in hot oil. Add sherry and garlic; cover and simmer 30 minutes until tender.

Meanwhile, cut celery diagonally into 1/4 inch thick slices and green onions into 1 inch pieces. Remove chicken from pan; keep warm. Add celery and onions to pan. Cook 1-2 minutes. Combine remaining ingredients and 3/4 cup water; stir into pan and cook until thickened. Serve sauce and vegetables with chicken.