Huangmenji mifan, braised chicken rice (fast food version)

Cleave the chicken thighs on the bone into chunks, cutting a few extra pieces of meat to even them out.

Marinate with 1 tbsp each of light soy sauce, Shaoxing wine and cornstarch; mix thoroughly and set aside at least 15 minutes.

Reconstitute four dried shiitake in half a litre of hot boiled water about an hour (or cool water for eight hours); tear the mushrooms and keep the liquid.

Heat about two cups of oil to 200 C and pass the chicken through it over max flame about three minutes until reddish brown; drain.

Heat the wok piping hot, shut off the heat, add about 2 tbsp oil and swirl. On medium, fry the ginger, dacong and star anise until fragrant, about 45 seconds.

Push the aromatics up the side, fry the sweet bean paste about 30 seconds until it slightly sticks, then pour 1 tbsp Shaoxing wine over the spatula and round the wok; mix 15 seconds.

Add the light soy sauce the same way, then the sugar and let it dissolve about 15 seconds.

Pour in the strained mushroom liquid, turn the flame to high, add the chicken, mushrooms and 1/4 tsp white pepper and bring to a boil.

Transfer to a clay pot (or keep in the wok), cover and keep at a heavy simmer about 20 minutes, until the liquid has reduced by about a quarter.

Uncover and boil on high until reduced by half in all. Season with optional 1/4 tsp MSG and thicken with 1 tsp cornstarch mixed with 1 tbsp water.

Nestle in the chili sections, drizzle 1 tsp toasted sesame oil, cover and serve with white rice.