Red-Cooked Chicken With Shiitakes

• 5 cups water
• 1 cup soy sauce
• 1 cup Chinese rice wine or medium-dry Sherry
• 1/4 cup packed light brown sugar
• 1 (1-inch) cube peeled fresh ginger, smashed
• 3 garlic cloves, peeled and smashed
• 2 (2-inch-long) pieces Asian dried tangerine peel
• 4 whole star anise (1 tablespoon)
• 2 bunches scallions, cut into 1-inch pieces (4 cups)
• 1 (3- to 3 1/2-lb) chicken
• 1 teaspoon Asian sesame oil
• 1 1/2 tablespoons vegetable oil
• 1/2 lb fresh shiitakes, stems discarded and caps cut into 1/4-inch slices
• 1/4 teaspoon salt

1. Bring water, soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise, and 2 cups scallions to a boil in an 8-quart pot, then reduce heat and simmer 10 minutes. Add whole chicken and simmer, covered, turning once, until just cooked through, 50 to 60 minutes. Transfer chicken with a large slotted spoon to a platter and brush with sesame oil. Keep warm, covered with foil.
2. Pour cooking liquid through a sieve into a large bowl, discarding solids. Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.) Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry shiitakes and remaining 2 cups scallions with salt, stirring frequently, until mushrooms are tender, 3 to 5 minutes. Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken into serving pieces and serve with sauce.

water, soy sauce, chinese rice wine, brown sugar, fresh ginger, garlic, peel, anise, bunches scallions, chicken, asian sesame oil, vegetable oil, fresh shiitakes, salt

Taken from www.epicurious.com/recipes/food/views/red-cooked-chicken-with-shiitakes-235741 (may not work)