1 whole boneless chicken breast (do not cut up)
1 1/2 lb. bok choy (cut up)
1 can straw mushrooms
1 can water chestnuts
1 slice ginger root
1 clove garlic

SAUCE:

3 tbsp. light soy sauce
1 tbsp. dark soy
1 tsp. sugar
2 tbsp. cornstarch
1 1/2 c. water

CHICKEN MARINADE:

Sprinkle salt on both sides of chicken.

BATTER:

5 tbsp. flour
1 tbsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt
Sufficient amount of water to form a batter

1. Roll whole piece of chicken in batter; deep fry to golden. Drain oil. Cut it up and serve on plate.

2. Brown ginger and garlic with 2 tbsp. oil, discard. Put in all vegetables. Stir-fry 2 minutes. Add 1/2 cup water. Cover wok for 2 minutes.

3. Pour sauce in and stir until thickened. Serve on top of fried chicken.