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1
In a small bowl soak mushrooms in 1/2 cup cold water for about 30 minutes to soften.
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2
When softened, drain and squeeze mushrooms dry, reserving the mushroom liquid.
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3
Cut off and discard stems and thinly slice caps.
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4
Rinse ham in cold water.
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5
In a small saucepan, bring 1 cup of cold water to a boil over high heat.
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6
Add ham and return to a boil.
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7
Reduce heat to medium-low, cover and simmer 20 minutes.
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8
Drain ham, and set aside until cool enough to handle.
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9
Slice the ham into paper-thin slices.
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10
Stack a few slices at a time, and cut into julienne strips to make about 1/2 cup.
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11
Cut chicken into scant 1/2-inch-thick slices, place in a medium bowl.
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12
Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with your hands to combine.
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13
Place the rice in a 2-quart saucepan.
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14
Wash the rice in several changes of water until the water runs clear.
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15
Drain the rice.
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16
Level the rice and add enough cold water to cover by 1-inch.
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17
(Or add 1 3/4 cups of water).
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18
Bring to a boil, covered, over high heat, never stirring the rice.
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19
Reduce heat to low and simmer, covered, 7 to 10 minutes or until the water almost completely evaporates.
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20
Meanwhile, stir 1 tablespoon vegetable oil into the chicken mixture and combine thoroughly.
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21
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking.
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22
Add the remaining 1 tablespoon vegetable oil to the wok and carefully add chicken mixture, spreading it in wok.
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23
Cook undisturbed 1 minute, letting chicken begin to brown.
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24
Then, using a metal spatula, stir-fry 1 minute or until chicken is lightly browned on all sides but not cooked through.
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25
Add mushroom liquid and ham and cook, stirring, 30 seconds.
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26
Uncover rice and quickly spread chicken mixture and scallions over it.
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27
Immediately re-cover rice and cook 5 to 10 minutes more or until chicken is just cooked through and rice is tender.
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28
Bring the pot to the table and serve immediately.
