-
Soak
mushrooms in hot water for 30 minutes.
-
Discard
stems and 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 mushrooms
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 portion as well as white.
-
Add to
simmering chicken and cook for a further 2 minutes.
-
Garnish with
sesame seeds and serve with white rice.
