Braising the chicken with these flavourings.
1 Frying chicken, about 3 pounds (have your butcher disjoint the chicken and cut through the bone of each piece to make 16 pieces)
1teaspoon kosher salt
1half teaspoons sugar
1half tablespoon s cornstarch
5 tablespoons soy sauce
1teaspoon oriental sesame oil
6 dried black mushrooms
3 tablespoons corn oil
3 garlic cloves
3 slices fresh ginger, each about the size of a quarter
2 scallions, cut into 1 inch pieces
1 tablespoon rice wine
1. Rinse the chicken in cold water and pat dry with paper towels. Put the pieces in a large mixing bowl, add the marinade ingredients and mix thoroughly.
2. Soak the mushrooms in warm water for 30 minutes. Remove stems and cut caps in half.
3. Heat a heavy pot or casserole over medium heat until hot. Add the oil, then the garlic, ginger and scallions and stir-fry for 1 minute. Add the chicken and mushrooms, and stir-fry for 2 minutes. Add the rice wine, stir, cover and turn down the heat to low. Cook for about 30 minutes, or until the chicken is tender. Stir several times during cooking. Serve hot with rice.