3 lbs. chicken breasts
2 tbsp. soy sauce
1 tbsp. sesame oil or salad oil
2 tbsp. minced fresh ginger
3 cloves garlic, minced
1 1/2 tsp. sugar
1/8 tsp. pepper
2 oz. (16-20 sm.) dried Oriental mushrooms
12 whole green onions
1 c. long grain rice
1/2 c. regular strength chicken broth
1/4 c. soy sauce
Fresh coriander sprigs

Remove skin and bones from 3 pounds chicken breasts. Cut meat into strips about 1/2 inch thick and 3 inches long. Mix chicken with 2 tablespoons soy sauce, 1 tablespoon sesame oil or salad oil (use sesame oil), 2 tablespoons minced fresh ginger, 3 cloves garlic (minced), 1 1/2 teaspoons sugar, and 1/8 teaspoon pepper. Cover and chill 15 minutes to 1 hour.

Cover 2 ounces (16-20 small) dried Oriental mushrooms with hot water; let stand until soft, about 20 minutes. Cut off and discard stems. Reserve 3 or 4 mushrooms for garnish; cut the rest into thin slivers. Cut 12 whole green onions into 2 inch lengths. Set mushrooms and onions aside. Cook 1 cup long grain rice. Place a 5 to 6 quart pan over high heat. When pan is hot, add 2 tablespoons salad oil and chicken. Cook, stirring, just until meat turns white on surface (about 2 minutes). Reduce heat to low and add mushrooms, green onion, rice, 1/2 cup regular-strength chicken broth, and 1/4 cup soy sauce. Cover and simmer, stirring occasionally, until hot (about 3 minutes). Garnish with reserved mushrooms and fresh coriander sprigs (cilantro). Offer more soy sauce at the table. Serves 12.