Chicken In Plum Sauce

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

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

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.

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