Slice the chicken breast lengthwise into four pieces.

Thread the chicken pieces onto two thin sticks or sharpened chopsticks.

In a shallow dish, mix together the minced gingerroot, smashed and diced garlic, soy sauce, dry sherry, and sugar.

Marinate the chicken in the mixture for at least two hours, turning the meat after the first hour.

Broil the chicken 5 to 6 inches from the heat, turning once, for about 10 minutes, or grill on a charcoal grill for the same amount of time.

Heat the remaining marinade in a saucepan until it starts to bubble.

Remove the cooked chicken from the sticks.

Pour the heated marinade over the cooked chicken.

Serve the chicken over rice.

To cook the rice, combine 1/3 cup of raw rice grains with 2/3 cup of water in a saucepan.

Heat until it just starts to boil, then cover and reduce the flame to the lowest setting.

Cook for 15 minutes without lifting the cover, then let it sit for an additional 5 minutes with no heat before serving.

Consider serving with a lettuce salad or a small side dish of vegetables.