Whole chicken and mushrooms braised in soy

Method

1. Rinse the chicken and pat dry with paper towel. Combine the mirin, soy sauce and ginger juice in a bowl, then massage into the skin of the chicken halves and set aside in the refrigerator for 30 minutes.
2. Heat the sesame oil in a wok or large heavy-based frying pan over high heat and sauté the ginger and garlic for 2 minutes, or until starting to brown. Add the leek, button mushrooms and five-spice powder and sauté for 2 minutes, stirring to combine. Drain the marinade from the chicken and add the chicken halves to the wok with 1 cup water.
3. Bring the liquid to the boil, then reduce the heat to low and simmer for 20 minutes. Add the shiitake and oyster mushrooms to the wok, cover, and braise for a further 10 minutes, or until the thighs are cooked. Increase the heat to high and bring the mixture to the boil. Add the kuzu mixture and stir continuously for 2 minutes, until the liquid is thickened and clear. Reduce the heat to low.
4. Remove the chicken from the pan and cut each breast in half and remove the wings, then cut the thighs in half at the joint. Return the chicken pieces to the wok and stir to combine. Serve the chicken and mushrooms topped with the fresh enoki mushrooms and coriander leaves.