Khao Nah Gai (Fried Chicken With Bamboo Shoots On Rice) 2 cup cooked rice 2 tablespoon oil 2 garlic clovers finely chopped 4 oz boneless chicken finely sliced 2 oz bamboo shoots sliced 2 oz straw mushrooms halved 1 tablespoon light soy sauce 2 tablespoon fish sauce 1 teaspoon sugar 1 tablespoon dark soy sauce 3 tablespoon chicken stock 1 tablespoon flour mixed with 2 tbs. water 1 pinch ground white pepper 1 spring onion/scallion coarsely chopped This dish is a meal in itself, served on rice rather than as one of several dishes making up a full meal. Most of its ingredients can be found in cans so it makes a useful emergency meal. Put the cooked rice on a serving dish and keep warm. In a wok or frying pan heat the oil until a light haze appears. Add the garlic and cook until golden brown. Add the chitin and stir-fry for a few seconds. Add the bamboo shoots and straw mushrooms and stir. String quickly after each addition, add the light soy, fish sauce, sugar, dark soy and stock (or water). Add more stock if the mixture becomes dry. Add 1 Tbs. of the flour and water mixture and stir until thoroughly blended to make a lightly thickened sauce, adding a little more stock or flour/water mixture if necessary. Add the pepper and chopped spring onions, stir quickly and serve immediately over the cooked rice. Yield: 1