Chicken with rice and mushrooms
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Ingredients:

750g chicken breasts
250ml chicken stock
forest ear mushrooms
bamboo sticks
pack of jasmine rice
1 Tbsp corn starch
1 Tbsp sesame oil
3 Tbsp soy sauce
1 fresh ginger
1 leek
2 carrots
1 onion
white pepper
brown caster sugar

Walkthrough:

Chop breasts, put chicken bits to bowl, add brown caster sugar, soy sauce and sesame oil. Mix well together. Put to fridge for few hours. Take out, cut vegetables to bits, boil forest ear mushrooms for 10 minutes, drain water, chop them to stripes. Cook rice. Take out meat, use a bit of sunflower oil to fry on pan for 5 minutes, max. heat. Put aside. On same pan roast vegetables 3minutes, add bamboo sticks, mushrooms, mix chicken stock and corn starch in a cup, stir until the essence softens and becomes glazing white. Pour to the pan. Add spice - finely chopped ginger, white pepper. Stir well in pan. Turn oven to zero. Wait a few minutes. Add rice as sidedish and you're done.