Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             Pieces  Shiitake
  1              Large  onion -- trimmed and peeled
  4        Tablespoons  safflower or sunflower seed oil
  6             Pieces  chicken legs and thighs -- separated
  1           Teaspoon  coarse salt
     1/4                teapsoon freshly ground pepper -- preferably
                        Szechuan
                        Sauce
     1/2                teapsoon sugar
  1         Tablespoon  whiskey
  2        Tablespoons  soy sauce
                        Garnish
  2        Tablespoons  chopped fresh coriander (optional)

Preparation:

Preheat the oven to 375 degree F. Drain the mushrooms and pat dry. Cut off and discard the stems. Cut the caps into medium-sized slices and set aside. Place the onion on a cutting board, using a sharp knife and cutting from the top down, but not all the way through, cut the onion into sixteenths. Pull each section from the root end separate its layer. Set aside. Rub 2 tablespoons of the oil over the chicken pieces. Sprinkle the meat with salt and pepper and place the chicken pieces in a shallow baking pan and bake for 45 to 50 minutes, or until both sides are crisp and brown and the chicken is completely cooked. To prepare the sauce, dissolve the sugar in the whiskey and soy sauce. Set aside. A few minutes before the chicken is done, heat the remaining 2 tablespoons oil in a wok or large skillet. Add the onion and stir-fry for 1 minute. Add the mushroom slices and continue stir-frying for 3 additional minutes. Add the sauce to the wok. Toss and cook, stirring 30 seconds. Arrange the chicken pieces on an attractive serving platter. Spoon the vegetables over them, and sprinkle with the chopped coriander. Serve immediately.

Nutritional Information:

15 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 657mg Sodium