|Frying chicken||3 Pound, cut up|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Ginger/2 slices fresh gingerroot||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Cornstarch||2 Tablespoon, stirred (In 2 Tablespoons Cold Water Stirred Until Smooth)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Place chicken in the slow cooker.Combine soy sauce, sherry, brown sugar, ginger, and garlic.
Pour over chicken.
Cover and cook on low about 8 hours.
Pour cooking liquids into a measuring cup.
Prepare gravy by combining 1 cup of the accumulated cooking liquid with the cornstarch mixture in a saucepan.
Bring to a boil, stirring constantly until thickened.
Serve over chicken.
Garnish with slivered almonds.