Ingredients

• 5 ounces chicken, cubed
• 5 ounces shrimp
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon sesame oil
• 4 shiitake mushrooms, soaked and drained
• 6 water chestnuts, sliced
• 6 green onions, chopped
• 3 tablespoons soy sauce
• 2 tablespoons wine vinegar
• 2 tablespoons rice wine vinegar
• 3 tablespoons sugar
• 3 tablespoons oil
• 6 chilies, chopped and seeded
• 1 1/2 teaspoons garlic, minced
• 2-3 cloves garlic, crushed

Directions

1. Toss chicken and shrimp in cornstarch, salt, and sesame oil.
2. Mix mushrooms, chestnuts, and onions.
3. Mix soy sauce, vinegars, and sugar.
4. Combine ginger and garlic.
5. Stir-fry chicken and shrimp in wok and remove from heat.
6. Cook chilis in oil.
7. Add mushroom and garlic mixtures and stir-fry.
8. Add chicken and shrimp with vinegar mixture.
9. Bring to a boil and cook 1 minute.
10. Serve over rice.
11. To cook rice on the stove similar to steamed rice, get short- or medium-grain rice (you can find this at an Asian food store).
12. Cook 1 cup rice with 1 1/2 cup water (or similar proportions) on low heat 20-25 minutes.
13. When the liquid is absorbed, remove from heat and let sit, covered,~10 minutes.
14. THen remove the cover and fluff- it should be just like steamed rice.