Easy Chinese 5-Spice Chicken With Black Wood-Ear Mushrooms

1. 1

   Pour 2-3 cups of warm water in a bowl and add a little soy sauce (1/4 cup) and place the dried mushrooms in the water--they will expand to full size in about 10-15 minutes. Put your rice in the steamer now so it will be ready when the dish is finished.

2. 2

   Dredge the chicken cubes in 3 TBSP of cornstarch, sprinkle with 2 TBSP 5-spice powder, salt to taste and 1 TBSP minced garlic, set aside for 10 minutes to blend the flavors. Meanwhile put the 2 TBSP sesame seed oil in the bottom of the wok or large pan and turn the heat on medium. When the oil is heated toss in the chicken and brown on the outsides, then add a 1/4 cup of warm water and pop on the lid-- let it steam for about 10 minutes.

3. 3

   While the chicken is steaming, open the 3 bags of vegies and toss them in the wok , stir gentlyl. Take the mushrooms out of their bowl and squeeze out the water, then toss them in on top of the vegies , and fold them all together; put on the lid to let them steam together for about 5 minutes.

4. 4

   In a small bowl put the Shaoxing wine, soysauce, crumbled bouillon cube and minced garlic---heat in microwave for 2 minutes and stir well. Pour this over the chicken and vegies in the wok and let it heat up, about 2 minutes. Put TBSP or two of cornstarch in a small jar with lid, with 1/4 cup COLD water and shake until mixed then pour over your dish in the wok, mixing gently. Cover and let simmer for maybe another 3-4 minutes until sauce begins to thicken. Lift the wok lid and let out the steam. Pour over rice and sprinkle with chopped green onion to serve!

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