Rice, for 4 persons
1/2 lb. raw chicken, cut from bone (use 1 lg. breast) or chicken leftover
5 eggs
1 c. water
3 dried mushrooms
1/4 c. sugar
1/3 c. Jap-style soy sauce
2 scallions, cut diagonally or 1 onion, sliced
2 c. chopped fresh spinach

Cook rice. Cut chicken. Beat eggs in bowl. Dust chicken pieces with flour, dip in beaten egg and fry on both sides in hot oil until brown. Combine water and mushrooms in saucepan. Simmer 10 minutes. Remove mushrooms and cut fine. Drain excess oil from skillet and add mushrooms and liquid, sugar and soy sauce. Simmer 15 minutes. Add scallions or onion. Simmer 10 more minutes. Add spinach. While spinach is still bright green, add beaten eggs and cover. Cook briefly. Ladle over rice and top with chopped parsley. Serves 4.