Oriental Cooking by Kikkoman- Chinese-Style Pot Roast Chicken

I found this recipe the other day and thought it would be ideal for a cold weather meal. It is fairly simple to make and sounds flavorful. It is from Oriental Cooking by Kikkoman one of the Favorite All Time Recipes series. These are the small spiral bound books sometimes found at the checkout counter.

Chinese-Style Pot Roast Chicken

3 pounds frying chicken pieces
1/4 cup Kikkoman Soy Sauce
2 tablespoon vegetable oil
1 tablespoon dry sherry
1 clove garlic, minced
2 stalks celery, cut diagonally into 1/4-inch slices
2 green onions and tops, cut into 1-inch lenghts
3/4 cup water
1 tablespoons cornstarch
2 tablespoons Kikkoman Soy Sauce
1 teaspoon sugar
Rinse chicken pieces and pat dry with paper towel. Rub chicken thoroughly with 1/4 cup soy sauce; let stand 15 minutes. Heat oil in Dutch oven or large skillet over medium heat; add chicken and brown slowly in hot oil. Add sherry and garlic; cover and simmer 30 minutes, or until tender. Remove chicken from pan; keep warm. Add celery and green onions to pan; cook 1 to 2 minutes. Combine water, cornstarch, 2 tablespoons soy sauce and sugar; stir into pan and cook until thickened. Serve sauce and vegetables over chicken