2 tbsp. salad oil
4 green onions
1 (3 lb.) fryer
2 tbsp. sherry
1/4 c. soy sauce
1/4 tsp. sugar
1/4 tsp. ginger
1 tsp. cornstarch

In hot oil, saute chicken and whole green onions until chicken loses its pink color. Stir in the sherry, soy sauce, sugar, ginger and simmer, covered for 30 minutes, until tender, stirring occasionally. Spoon all fat from surface of gravy. Mix cornstarch with one third cup cold water, stir into gravy, cook until thickened. Serve with rice. Serves 3.