Gingered Chicken Legs with Sherry - serves 4

1/4 cup peanut oil
8 chicken legs
1 cup peeled fresh ginger, slices
1/3 cup soy sauce
1/3 cup dry sherry
1/3 cup sugar
1/2 cup sliced scallions

Put the peanut oil in a large saute pan over medium-high heat. When hot, add chicken and ginger slices and brown the chicken on all sides. Reduce the heat if necessary to keep the chicken and ginger from burning.
Mix together the soy sauce, sherry and sugar and pour the mixture over the chicken. Cover and cook for about 8 minutes. Lower the heat a little as necessary so that the sauce continues to foam during cooking but does not bubble over.
Remove to a serving dish and garnish with the scallions.