Korean Braised Chicken and Mushrooms

Servings: 4-6

Ingredients:

10 Dried Chinese mushrooms

1x1kg Chicken

3 tablespoons Light soy sauce

1 tablespoon Sesame oil

2 cloves Garlic, crushed

1/2 teaspoon Cayenne pepper or chili powder

1/2 teaspoon Ground black pepper

2 tablespoons Vegetable oil

1 Large onion

2 canned Winter bamboo shoots

4 Spring onions

2 tablespoons Toasted, crushed sesame seeds

Cooking Instructions:

Soak mushrooms in hot water for 30 minutes. Discard stems and cut caps into thin strips. Cut chicken into joints, then chop into small pieces, cutting through the bones with a heavy cleaver. Mix together the soy sauce, sesame oil, garlic, cayenne pepper and black pepper and rub well over chicken. Marinate chicken in this mixture for 30 minutes. Heat vegetable oil in a wok and stir fry the well-drained chicken over medium heat until brown. Add mushrooms strips, half cup of liquid in which mushrooms soaked and the remaining marinade from chicken. Cover and simmer for 15-20 minutes or until chicken is tender. Meanwhile, cut onion into 8 wedges, divide each wedge in halves crossways and separate layers of onion. Cut bamboo shoots into quarters, then into slices. Cut spring onions into bite-size lengths, using green portion as well as white. Add to simmering chicken and cook for a further 2 minutes. Garnish with sesame seeds and serve with white rice.

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