1. Cut shallots diagonally; put into bowl with crushed garlic, soy sauce, sherry, green ginger, brown sugar, salt and chicken wings. Mix well. Let stand one hour. Drain, reserve marinade.

2. Heat oil in work, add drained and sliced bamboo shoots, fry two minutes. Remove from pan. Add chicken wings and shallots to pan, cook over high heat until golden brown on both sides. Reduce heat, cook further 10 to 15 minutes, or until chicken is tender.

3. Blend corn flour with a little water, add remaining water, crumbled stock cube and reserved marinade. Add to wok, stir over high heat until sauce boils, add sliced bamboo shoots, reduce heat, simmer further two minutes. Put chicken wings on serving dish, spoon sauce over.