1/2 lb raw chicken cut from bone (1 large breast)
1 c water
3 dried mushrooms
1/4 c sugar
1/3 c Japanese-type soy sauce
2 scallions, cut diagonally or one onion, sliced
2 c chopped fresh spinach
Cut chicken into small pieces. Beat in a bowl the eggs. Dust chicken pieces with flour, dip in beaten egg (reserve extra), and fry on both sides in hot oil until brown.
Combine in saucepan the water and mushrooms. Simmer 10 minutes, remove mushrooms, and cut fine.
Drain any excess oil from skillet. Add to skillet the mushrooms and liquid, sugar and soy.
Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add spinach.
While spinach is still bright green, add reserved beaten eggs to skillet and cover. Cook briefly, just until set.
Ladle over individual rice servings in bowls and top with chopped parsley.