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1/2 c Oil
4 Carrots
1 Clove Garlic
2 tsp Sugar
3 lbs Frying chicken
1 tsp Salt
1/3 c Plum Sauce
1/3 c Chinese pickles
5 Celery stalks, diced
1/4 c Water
4 slice Ginger
2 tsp Cornstarch mixed with cup water
3 tbsp Sherry

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. Serves 4.

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