Chinese: Chicken In Plum Sauce: Mwei Jiong Ga

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.