Preparation:
1. Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip chicken pieces into sauce; place chicken in crock-pot and pour remaining sauce over it.
2. Cover and cook on LOW. Will be ready in about 6 hours.
3. Remove chicken to warm serving dish.
4. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken and pass remainder.
5. Serve over hot rice. | 