1 tablespoon low-sodium soy sauce
2 teaspoons rice wine
1/2 teaspoon salt

1 cup uncooked long grain rice
11 cups water or unseasoned chicken broth
2 chicken breasts, skinned
6 Chinese black mushrooms
1 piece dried tangerine peel
1 teaspoon sesame oil
1 stalk green onion, chopped
1 large raw egg, scrambled (optional)

1. Remove and discard chicken skin.  Debone and cut into 1" pieces.   Marinate in first 3 ingredients for 30 minutes.
2. Soak mushrooms in warm water for 15 minutes.  Drain and remove stems.  Cut mushrooms in half.
3. Wash rice 2-3 times.
   

1. In a medium pot, add water, rice, mushrooms, and tangerine.  Bring to a boil.
2. Cover and simer for 1 1/2 hours or until rice becomes thickened and soft.  Stir occasionally.
3. Add chicken and simmer for another 15 minutes.
4. Stir in sesame oil and add egg (optional).  Serve hot in individual bowls.
5. Garnish with green onions.
   

Calories: 193 kcal
Fat: 3 g
Cholesterol: 71 mg
Sodium: 230 mg