Put the scallions and chicken into a bowl and add the soy sauce, sesame oil, salt, and sherry. Marinate for 15 minutes
Rinse the rice in the sieve, then put it into your cooking pot with twice as much water as rice. I use 1.5 lbs of brown rice with this recipe. Put the rice pot on a high flame and bring to a boil (covered). Once it reaches a boil lower the flame to a simmer and cook until all the water is absorbed. For brown rice this will be about 40 minutes, so it should be ready about the same time the chicken is done. White rice will be done faster.
Heat your wok or pan over a high flame for 15 seconds, then add the oil. It will be hot enough to cook with when the first tiny bubbles form and a few small wisps of smoke appear.
When the oil is ready, toss in the chopped ginger and garlic and stir it around in the hot oil for 10 seconds.
Add the hoisin sauce and stir-fry for 30 seconds, using your cooking shovel or spoon to keep the ingredients moving so they don't burn or stick.
Combine 1 tablespoon of water with the chicken mixture and stir well, then add the chicken mixture to the pan. Cook, stirring oc-casionally, for about 5 minutes, or until the chicken is stiff and is completely cooked. Serve immediately.