Heat up a non-stick wok with 5 tablespoons of extra virgin olive oil and stir-fry the ginger on low heat until lightly golden and fragrant. Stirring frequently.
Add the chicken pieces and stir-fry for 5 minutes on medium to high heat. Stirring occasionally.
Then add in the dry or medium dry sherry, sesame oil, salt and water and stir-fry for another 3 minutes.
Bring to a boil and then turn the heat to low, cover with lid and simmer for 15 minutes.
Garnish with spring onion and serve with steamed basmati rice.