Chicken in Rice (Wat Gai Fan)

1. 5 Chinese dried mushrooms
2. 1 lb chicken breasts or thighs, boneless, skinless

1. Marinade:
2. 2 teaspoons light soy sauce
3. 2 teaspoons dark soy sauce
4. 2 teaspoons Chinese rice wine or dry sherry
5. 1/2 teaspoon sesame oil
6. 1/4 teaspoon sugar

1. Other:
2. 2 scallions (spring onions, green onions), finely chopped
3. 1 1/2 cups long grain rice
4. enough water to cover rice by 1 inch

Reconstitute the Chinese mushrooms by covering them in hot water until softened (20 – 30 minutes). Squeeze any excess water out of the mushrooms, cut off the stems and thinly slice the caps. Cut the chicken into 1-inch squares. Add the marinade ingredients and marinate the chicken for 15 – 20 minutes. Discard any excess marinade. In a 2 quart pot, bring the rice and water to a boil over medium heat. When the water above the rice has just disappeared (this takes about 10 minutes), add the chicken, mushrooms and green onion. Mix in with the rice. Cover and cook on low heat for 20 – 25 minutes, or until the chicken is cooked through. Serve immediately.