2 lb. cut-up chicken breast, boned, skinned
1/2 c. peanut oil
2 med. onions, chopped
2 cloves garlic, minced
2 inch piece of ginger root
1 qt. chicken stock
2 c. water
1/2 tsp. salt
1/4 tsp. pepper
2 c. brown rice
1 can bamboo shoots
Green onion tip, chopped
Soy sauce

Heat oil in large skillet or casserole dish. Add onions, garlic, and ginger that has been peeled and chopped finely and saute for 10 minutes on medium-low. Add chicken, chicken stock, water, salt, and pepper. Bring to a boil, cover. Simmer for 30 minutes.

Stir in rice, cover, cook 30-40 minutes, stirring occasionally. Saute bamboo shoots in peanut oil or butter until browned. Top casserole with bamboo shoots, green onion and pass soy sauce.