Instructions: 1. Soak dried mushrooms.

2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry and sugar.

3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning pieces once.

4. Boil water separately. Add to chicken, along with mushrooms, salt and pepper. Bring to a boil again; then simmer, covered, until done (35 to 40 minutes). VARIATIONS:
1. For the water, substitute stock.

2. Omit the water. Increase the soy sauce and sherry to 1/2 cup each and the sugar to 1 tablespoon. Add with the other ingredients after chicken is browned; and simmer, covered, about 40 minutes.

3. In step 3, add to heated oil 2 slices ginger root, crushed; and 1 scallion stalk, cut in 2-inch sections. Stir-fry a minute; then add chicken and brown.

4. In step 3, after browning chicken, add the soaked mushrooms and 1/2 cup bamboo shoots, sliced. Stir-fry to coat with oil; then continue with steps 3 and 4.

5. In step 4, add with the mushrooms, 10 Chinese red dates.

6. During the last 10 minutes of cooking, add 1/4 cup fresh green peas.

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