3 tbsp. soy sauce
3 tbsp. dry sherry
2 tbsp. light brown sugar
1 tsp. grated pared ginger root
2 cloves garlic
6 green onions
1 1/2 lbs. chicken wings
2 tbsp. peanut oil
1 can sliced bamboo shoots
4 tsp. cornstarch
3/4 c. water
1 tsp. chicken broth or instant chicken granules

Combine soy sauce, sherry, ginger, and garlic in large bowl. Cut onions in thin diagonal slices. Add onions, chicken to soy sauce mixture. Toss to coat. Cover, let stand 1 hour, stirring occasionally.

Heat oil in wok over high heat (or use non-stick skillet). Drain bamboo and stir fry in oil 2 minutes. Remove bamboo shoots. Drain chicken and onions, reserving soy sauce. Cook chicken and onion in wok over medium heat until chicken is brown on both sides, 5 minutes. Reduce heat, cook until tender, 15 to 20 minutes.

Dissolve cornstarch in water, add chicken broth and soy sauce mixture. Pour over chicken and cook over high heat until mixture boils and thickens. Stir in bamboo shoots, cook another 2 minutes.