3 lb. frying chicken pieces
1/4 c. flour
2 tbsp. salad oil
1 (4 oz.) can sliced mushrooms
1 (16 oz.) can tomatoes, chopped
1/3 c. Kikkoman soy sauce
1 clove garlic, minced
1 med. onion, sliced
1/4 c. sliced black olives (optional)
3 c. cooked rice

Coat chicken pieces thoroughly with flour. Brown slowly in hot oil. Meanwhile, drain mushrooms, reserving liquid. Combine mushroom liquid with tomatoes, soy sauce and garlic. Add to chicken with onions and stir to combine. Cover and simmer 45 minutes, or until chicken is tender. Stir in olives, bring to a boil. Serve over beds of fluffy rice. Add additional soy sauce, if desired. Makes 4-6 servings.