Instructions: 1. Soak dried mushrooms.

2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes.

3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections.

4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling.

5. Heat remaining oil. Add salt and ginger root; stir-fry a few times. Add shredded vegetables and scallions; stir-fry 1 to 2 minutes.

6. Stir in and heat water; add sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, until tender (about 20 minutes).

7. Remove chicken, leaving liquids in pan. Let bird cool slightly; then chop, bones and all, in bite-size pieces. Arrange on a serving platter.

8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve. VARIATION: In step 7, instead of chopping the chicken, disjoint and bone the legs and wiugs. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.