Instructions: Cover the mushrooms completely with water and let them soak for 2 hours. Drain, cut them into halves and discard the stems.

Put the chicken into a pan without oil and stir-fry over moderate heat for 2 minutes. Add the corn oil and ginger and fry for 1 minute. Add the garlic and onions and stir-fry for another minute, stirring all the while.

Add the water, soy sauce, sugar, carrots, potatoes, mushrooms and scallions, cover the pan and cook over low heat for 25 minutes. Stir now and then.

At the last moment, when the chicken will have become tender, add the sesame oil and cook for 5 minutes more. There is little sauce remaining but everything is moist and tender.

Serve warm with sticky rice and 3 or 4 side dishes of your choice.

This recipe yields 4 servings.

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