2 c. rice
1 lb. boneless chicken breast, cubed
1 tsp. salt
1 tsp. cornstarch
3 tbsp. oil
1 slice ginger (or 1/2 tsp. powder)
1 scallion, chopped
1 can mushrooms
1 tbsp. sherry
2 tbsp. soy sauce
1/4 tsp. sugar

1. Wash rice thoroughly in cold water. Put in pot and cover with cold water 1" over top of rice. Set aside.

2. Mix chicken and salt, cornstarch and 1 tablespoon oil in bowl.

3. Heat 2 tablespoons of oil in wok to 275 degrees. Stir fry ginger and scallion 1 minute. Pour in chicken and stir fry 1 minute at 400 degrees. Add mushrooms, sherry, soy sauce and sugar. Stir fry 1 minute longer; set aside.

4. Cook rice. Pour cooked rice into wok.

5. Spread chicken mixture over rice. Cover and cook on low heat 20 to 25 minutes.

6. Toss together and serve immediately.