Prepare the chicken by cutting the breast and thigh portions into 5 x 7.5cm (2 x 3") pieces. Cut the wings into 3 portions and discard the end tips. Keep the drumsticks whole. Heat the oil in a large frying pan, add the chicken and stir fry for 10 minutes or until well browned. Drain off the excess oil.
Combine the sherry, soy sauce, sugar and Ginger. Add to the chicken and stir well. Take 2 tbs chicken stock from the 150ml (¼ pint) and blend with the cornflour.
Add the remaining stock to the chicken, bring to the boil, cover and simmer for 30 minutes. Add the cornflour paste and bring to the boil, stirring continuously. If the sauce is still very thin boil rapidly to reduce down to a rich, golden sauce.
Serve on a shallow platter garnished with spring onion curls.