COLD LEMON CHICKEN

1. Soak the mushrooms in water for 30 minutes or until soft. 
2. Remove the tough stems and then shred the mushrooms very finely. 
3. In a bowl combine the sugar, chicken stock, lemon juice, and soy sauce.
4. Over high heat bring a pot of water to a boil.  Add the chicken to the pot.  When the water again comes to a boil, reduce heat and simmer for 10 minutes and until the breasts are done.  Remove the breasts and let them cool.  Bone the breasts and cut them into 1-inch squares.  Arrange the pieces on a serving platter. 
5. Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam.  Add the oil and salt.  Just before the oil begins to smoke, add the ginger root and the mushrooms.  Stir for 30 seconds.  Add the peppers and grated lemon rind.  Stir for 15 seconds and then add the chicken stock mixture.  Stir until the mixture has come to a boil.  Remove from heat.  Pour the sauce over the chicken and let it cool to room temperature