Instructions: 1. Soak dried mushrooms.

2. Bone and skin chicken; then shred or cut in thin strips. Combine cornstarch, salt, sugar and soy sauce; then add to chicken and toss gently.

Let stand 10 minutes.

3. Meanwhile blanch bean sprouts. Cut spinach in 1-inch sections. Chop scallion stalks. Shred soaked mushrooms.

4. Heat oil. Add scallions and stir-fry a few times. Add bean sprouts, spinach and mushrooms; stir-fry 2 minutes. Sprinkle with remaining soy sauce; then remove all ingredients from pan.

5. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness

(about 2 minutes).

6. Return vegetables; stir-fry to heat through and blend (about 1 minute more). Remove; then drain in a colander and let cool. VARIATIONS:

1. For the scallions, substitute 1/2 onion, shredded.

2. For the spinach, substitute 1/2 cup bamboo shoots, shredded.

3. In step 2, toss the chicken only in the cornstarch and 1/4 teaspoon salt. At the end of step 5, sprinkle the chicken with 1 tablespoon sherry and the soy sauce. (Omit the sugar.)

4. In step 2, combine with the chicken 1/4 pound shrimp, shelled, deveined and chopped; then toss together in the cornstarch mixture.

FOR EGGROLLS/SPRING ROLLS

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