2 T  Each soy sauce and dry sher

      1 T  Sugar

      2    Cloves garlic, minced

      2    Quarter-size slices fresh g

           -crushed with the side of a
      1 lb Chicken thighs, boned & cut

  1 1/2    Inch square pieces

      4    Medium-size dried mushrooms

    1/2 lb Chinese sausages (lop

           -cheong)
      2 T  Salad oil

  1 3/4 c  Water

      1 c  Long grain rice

      2    Whole green onions, thinly

           -sliced
   In a bowl, combine soy, sherry, sugar, garlic, and ginger.  Add chicken
  and stir to coat.  Cover and refrigerate for one hour.  Cover mushrooms
  with warm water, let stand for 30 minutes, then drain.  Cut off and discard
  stems; squeeze mushrooms dry and thinly slice.  Cut sausages in 1/4 inch
  thick diagonal slices.
   Drain chicken, reserving marinade; discard ginger.  In a heavy 3-quart
  pan, heat oil over high heat.  Add chicken and cook, turning, until lightly
  browned (about 2 minutes on each side).  Remove chicken and set aside.  To
  the pan, add reserved marinade and water; stir in reice.  Bring to a boil
  over medium-high heat and cook, uncovered, until liquid is absorbed (about
  8 to 10 minutes).  Reduce heat to low and stir in chicken, sausages, and

  mushrooms.  Cover and simmer, without stirring, until rice is tender (about
  45 minutes).  To serve, spoon mixture into a serving bowl and sprinkle with

  green onion.