Cantonese Chicken

1 - 4 ounce can water chestnuts
1 - 4 ounce can bamboo shoots
1 - 4 ounce can button mushrooms
vegetable oil
1 cut up chicken
1 clove crushed garlic
1 medium onion, sliced
2 tablespoons cornstarch
1/4 cup soy sauce
2 tablespoons brown sugar
1/4 cup sherry
dash of salt and ginger

Drain liquids from cans and reserve. Add water to make 1 1/2 cups liquid. Heat oil and brown chicken very well. Put chicken in casserole dish. Add garlic and onion to frying pan and saute. Add to chicken. Scatter water chestnuts, bamboo shoots and mushrooms on top of chicken. Mix remaining ingredients and add to liquid mixture. Pour over chicken. Bake uncovered at 400° for 50-60 minutes, basting occasionally.