1 1/2 pounds boneless skinless chicken
3/4 cup sugar
3/4 cup soy sauce
3/4 cup mirin, (Japanese sweet wine)
2 tablespoons salad oil
1 piece ginger root, 2-inch, grated
3 medium carrots, julienne
2 onions, sliced
14 ounces, canned shredded bamboo shoots, drained
1/2 pound fresh mushrooms, sliced
1 bunch watercress, cut into 2-inch lengths
8 ounces long rice, soaked and cut into 2-inch lengths

Slice chicken into serving pieces. Combine sugar, soy sauce, and mirin. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger and stir fry until brown; discard ginger fibers. Add chicken and stir-fry over high heat. Add soy sauce mixture and cook for 2 more minutes. Add vegetables, one at a time, and stir-fry after each addition. Add long rice and cook for 3 more minutes, or until done.