1.5 kg chicken
30 gm dried chinese mushrooms
Cornflour to coat chicken
5 slices ginger
4 shallots / spring onions
¼ cup oil
1 clove garlic, crushed
2 teaspoons cornflour, extra,
¼ cup chicken stock
½ cup dry white wine
1 tablespoon soy sauce
½ cup chicken stock, extra
1. Put mushrooms in bowl, cover in hot water, let stand for 30 minutes, drain, squeeze dry. Joint chicken, cut into small serving-size pieces, coat well with cornflour. Cut shallots into 5 cm lengths.
2. Heat oil in pan or wok, add half the chicken pieces, cook till golden brown, remove from pan, repeat with remaining chicken. Return chicken to pan.
3. Add mushrooms, shallots, ginger and crushed garlic to pan, toss one minute. Add combined extra cornflour mixed in 2 tablespoons of water, chicken stock, white wine and soy sauce. Stir until sauce boils and thickens.
4. Put chicken into hotpot, add extra chicken stock, cover. Bake in moderate oven approximately 25 minutes or until chicken is tender.
5. Serves 6.