Instructions: Add rice and wheat berries to 1 cup boiling water. Add 1/4 teaspoon salt, if desired. Simmer, covered, for 50 to 60 minutes or until liquid is absorbed, adding sweet potato during the last 10 minutes of cooking; stir once.

Meanwhile, rinse chicken and pat dry; set aside. In an 8-inch skillet combine 3/4 cup water, vinegar, soy sauce, chicken bouillon granules, and pepper. Bring to boiling. Add chicken. Reduce heat; cover and simmer for 15 minutes. Turn chicken, then simmer, covered, for 5 minutes more ot until tender. Transfer chicken to a platter. Cover and keep warm.

Reserve cooking liquid in skillet.

For sauce, stir cornstarch into the 1 tablespoon water. Stir into cooking liquid in skillet. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. To serve, transfer sweet potato mixture to platter with chicken; slice chicken, if desired. Serve sauce over chicken.

Makes 4 servings.

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