SAUCE
1 tb Wine
1 tb Brown sugar
1 ts Oyster sauce
ds Sesame oil
1/4 c  Soup stock
1 1/2 ts Salt
1 1/2 ts Cornstarch

MAIN INGREDIENTS
2 tb Oil
2 sl Ginger, more if desired
1 Chicken, with bones
-cut in bit sized pieced
-(boned works well, too)
1 lg Lemon, sliced and seeded
2 Green onion stalks, cut
-into 1 1/2 in peices

Combine sauce ingredients and set aside. Heat wok or frying pan with oil
and ginger over high heat. Add chicken, stirring continuously for 1 1/2 to
2 minutes. Add lemon, green onion and sauce mixture. Stir for another 1 1/2
to 2 minutes. Trnasfer mixture to a clay pot, or a saucepan. Cover and
simmer on low heat for 15 to 18 minutes. (Optional) Use a cornstartch
solution to thicken the liquid. Serve with rice.