GINGER CHICKEN

 I like to serve this dish for company. Don't worry about the ginger
 taste being too strong and taking over. The sour cream puts the
 ginger in its place, and it's a marriage made in heaven.

 1 stick of butter (1/4 pound)
 2 tablespoons freshly grated ginger
 2 bunches scallions, chopped
 1 cup chicken stock
 4 whole boneless chicken breasts, cut into bite-sized pieces
 2 cans water chestnuts, drained and sliced
 1 pound fresh button mushrooms, quartered
   pepper to taste
 3 cups sour cream
 6 cups cooked brown or white rice
   chopped parsley for garnish

 Heat butter in a wok or large skillet. Sauté the ginger and scallions
 until the scallions are slightly wilted. Add the chicken stock and heat
 to near boiling. Add the chicken, reduce the heat and stir gently.
 Simmer until the chicken is just cooked. Add the water chestnuts,
 mushrooms, and pepper, and simmer for 2 minutes, stirring gently.
 Add 2 cups of the sour cream and continue stirring until blended
 thoroughly. Keep on a very looooow flame. Serve over rice with a
 dollop of sour cream on top of each serving. Sprinkle with fresh
 parsley.

 SERVES 8-10.