2 to 3 tbsp. salad oil
1 c. soy sauce
1 c. water
1/4 c. dry sherry
3 tbsp. sugar
6 slices fresh ginger, 1/8 x 1 x 3 inches
2 cloves garlic, minced or pressed
3 green onions, 2 inches long

Heat oil in wok or 5 quart Dutch oven over medium heat. Place whole chicken in wok. Brown on all sides, about 20 minutes. Spoon off fat. Add other ingredients, bring to a boil and lower heat. Simmer, covered, turning chicken occasionally, about 50 to 60 minutes, until meat is no longer pink when cut to the bone. Remove chicken and let cool about 10 minutes before carving. Skim fat from sauce an serve as a gravy over steamed white rice.