2 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. sugar
2 cloves garlic, minced
2 quarter-size slices ginger root, minced
6 chicken thighs, skinned, boned, cut 1 inch square pieces
6 lg. dried black mushrooms
1/2 lb. Chinese sausage (lop cheong)
2 tbsp. oil
1 3/4 c. water
1 c. long grain rice
2 scallions, thinly sliced

Marinate chicken in soy, sherry, garlic, and ginger. Cover and refrigerate 1 hour. Cover mushrooms with hot water, soak 30 minutes. Clean, rinse, and drain. Cut off and discard stems, squeeze dry, and thinly slice. Cut sausage in 1/4 inch thick diagonal slices.

Drain chicken, reserving marinade. Heat oil in heavy pan, cook chicken. Add reserved marinade, water, stir in rice, mushrooms, and sausage. Bring to boil, reduce heat, cover and simmer until rice is tender, 20 minutes for UNCLE BEN'S® converted. Let stand 5 minutes, sprinkle scallions on top, and serve.