1/2 c  Oil
1    Clove garlic
3 lb Frying chicken
1/3 c  Plum sauce
5    Celery stalks, diced
4 sl Ginger
3 tb Sherry
4    Carrots
2 ts Sugar
1 ts Salt
1/3 c  Chinese pickles
1/4 c  Water
2 ts Cornstarch mixed with 1/4
Cup water

PREPARATION:

Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush
garlic.

COOKING:

Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover,
reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry,
carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add
cornstarch-water mixture to thicken gravy.