1 tbsp. oil
2 tbsp. soy sauce
1 med. chopped onion
1 clove crushed garlic
1 (3 lb.) cut up chicken
3/4 tsp. ginger
1/4 tsp. pepper
2 1/4 c. hot water
1 cube chicken bouillon
1 c. rice

In large cold skillet stir together oil, soy sauce, onion and garlic. Add chicken and brown over medium heat. Season with ginger and pepper. Push chicken to center of skillet, pieces overlapping. Pour 2 1/4 cups water around chicken and add bouillon and rice. Cover and simmer until chicken and rice are tender, about 35 minutes, adding remaining 1/4 cup water if rice looks dry. Fluff rice before serving.