Instructions: 1. Slice celery stalks thin. Mince scallions. Place both in a saucepan.

2. Add sherry, soy sauce, oil and stock; bring slowly to a boil.

3. Add deep-fried chicken pieces and simmer, covered, to heat through.

Remove chicken, leaving liquids in pan.

4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.

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