2 1/2 lbs. boneless chicken, cut into bite size pieces
1/3 c. soy sauce
3 tbsp. dry sherry
3 tbsp. sugar
2 slices fresh ginger, finely minced
1 c. sliced green onions
Steamed rice

Simmer chicken pieces in 1 cup of salted water for 5 minutes. Reserve chicken broth for later use. Heat soy sauce in wok or skillet; add chicken and stir to coat. Combine sherry, sugar and ginger. Distribute over chicken. Cover and simmer about 20 minutes, stirring twice. Add reserved broth and onions and heat 2 or 3 minutes until simmering. Serve over steamed rice.