Asian: Braised Chicken by Recipe Cottage

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	Braised Chicken

		Dak Busut Jim (Braised Chicken and Mushrooms) Yield: 4 Servings 10 dried Chinese mushrooms 2 lb chicken 3 T light soy sauce 1 T sesame oil 2 cloves garlic; crushed 1/2 ts cayenne pepper 1/2 ts ground black pepper 2 T vegetable oil 1 lg onion 2 canned winter bamboo shoots 4 spring onions 2 T crushed sesame seeds; toasted Soak mushrooms in hot water for 30 minutes. Discard stems, 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 mushroom 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 portions as well as white. Add to simmering chicken and cook for a further 2 minutes. Garnish with sesame seeds and serve with white rice. Serves 4-6.