3 lbs. chicken pieces
1/4 c. soy sauce
2 tbsp. vegetable oil
1 tbsp. dry sherry
1 clove garlic, minced
2 stalks celery, 1/4 inch slices
2 green onions and tops, cut 1 inch length
3/4 c. water
1 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar

Wash and pat dry chicken. Rub with 1/4 cup soy sauce. Let stand 15 minutes. Heat oil in Dutch oven or large skillet over medium heat. Add chicken and brown slowly in hot oil. Add sherry and garlic. Cover and simmer 30 minutes. Remove chicken from pan. Keep warm. Add celery and green onions to pan. Cook 1 to 2 minutes. Combine water, cornstarch, 2 tablespoons soy sauce, and sugar. Stir into pan and cook until thickened. Serve sauce and vegetables over chicken.