Put chicken in bowl with brown sugar, sherry and soy sauce. Mix together.

Marinate, turning occasionally for at least 3 hours.

Bring a large sauce pan of rice to the boil.

While water is boiling remove chicken from marinade, reserving the marinade.

Heat oil in a fry pan or wok on medium heat.

Cook chicken on one side for 5 minutes.

Turn and cook on other side for 4 minutes.

Place half the ginger and the rice in the boiling water and cook for 10 minutes.

Add marinate and 1/4 cup water to the chicken. Cook a further 5-6 minutes.

Drain rice and stir through remaining ginger and chives.

Serve chicken on bed of rice.