BRAISED GARLIC CHICKEN

                                        6 dried black mushrooms softened
4-5 pounds cut up chicken parts         in hot water for 20 minutes,
2 tablespoons soy sauce                 remove stems, and cut in half

1-1/2 teaspoons cornstarch              BRAISING MIXTURE
2 tablespoons water                     3 cups Chicken stock
                                        1/4 cup soy sauce
1 tablespoon oil                        2 tablespoons rice wine or sake
12 cloves garlic, smash and pee]        2 teaspoons sugar
6 scallions (white part only),          1 teaspoon sesame oil
 cut into 1 inch sections

Rinse the chicken, drain thoroughly, and pat dry with paper towels. Remove
any fat deposits. Place the chicken in a bowl and add the soy sauce, tossing
to coat.

Heat a Dutch oven, add the oil, and heat until very hot, Add only as many
chicken pieces, skin side down, as will fit comfortably in the pan. Sear the
skin to a golden brown over high heat. Turn over and brown on the other
side. Remove with a slotted spoon, reheat the oil, and fry the remaining
chicken. Drain off all but 2 teaspoons of the oil from the pan.

Reheat the oil, add thc garlic cloves, scallions, and black mushrooms and
toss ovcr medium heat until lightly golden. Add all the Braising Mixture
ingredients and heat until boiling. Add the chicken, partially covered, and
cook for 45 minutes over medium-low heat, turning the chicken several
times, until very tender. Remove the chicken with a slotted spoon. Skim
sauce to remove any fat.  Mix the 1-1/2 teaspoons cornstarch and
1 tablespoon water. Heat the sauce until boiling, add the cornstarch
thickener, stir constantly to prevent lumps. Return the chicken to the sauce,

Garlic, smoky black mushrooms, and soy sauce are the dominant flavorings
in this hearty casserole. As with many braised dishes, the flavor improves
with reheating. Serve this simple yet incredibly satisfying dish with steamed
or stir fried vegetables and rice.