Red Braised Chicken

Method

1. Place the shiitake in a heatproof bowl. Add 250ml (1 cup) boiling water and set aside for 20 minutes to soak. 
2. Meanwhile, heat half the peanut oil in a large heavy-based casserole dish over high heat. Cook half the chicken pieces, turning occasionally, for 5-6 minutes or until golden. Transfer to a plate. Repeat with the remaining peanut oil and chicken. 
3. Preheat oven to 180°C/160°C fan forced. Add the red onion to the dish and cook, stirring gently to keep wedges intact, for 5 minutes or until caramelised. Stir in the ginger, chilli, cinnamon, star anise, rind, Sichuan pepper, cooking wine, light and dark soy sauces and toban-djan. Stir in the stock then add the mushrooms and soaking liquid. Bring to the boil. 
4. Add chicken leg, thigh and wing pieces. Simmer for 5 minutes. Add breast pieces, making sure all chicken is covered with the liquid. Bring to a simmer, then cover and bake for 15 minutes or until the chicken is cooked through.
5. Heat a non-stick frying pan over high heat. Add the orange halves, cut-side down, and cook for 1 minute or until slightly charred. Add to the chicken mixture. Stir in the shallot and orange juice. Cover and bake for 3-4 minutes or until warmed through. Drizzle over the sesame oil and serve.