As in the curried chicken, I used air-chilled skinless, boneless, chicken thighs (8 pieces) but bone-in chicken parts would do just as well although I've found that because of the different textures and thickness of the different parts, cooking may be uneven. For example, the breast may get overcooked while the thigh was just right. So I've found it easiest to stick to chicken thighs which is not as easy to overcook.
The other key ingredient for flavour is dried shitake mushrooms. Fresh shitake doesn't have the same intense flavour as the dried so I wouldn't substitute - I'll cook another dish if I don't have dried shitake at home. Red wine of course is needed and if you believe the star chefs, you only put the best in (if you can afford to). I just use what I have handy and it was never an issue. Two onions each cut into 8 pieces.
Remove the stems from the dried shitake and soak thoroughly, overnight or for about 5 hours. Remove from water, dry, marinate with pepper, sprinkle of sugar and sesame oil.
Cut the chicken thighs into two inch pieces, marinate for a few hours with cooking wine, soy sauce or Maggi sauce, and fresh ground pepper. When ready to cook, add corn starch and mix thoroughly. In a non-stick pan over medium high heat, brown the chicken on both sides with a few slices of ginger. Add a cup or more of red wine and some soy sauce to taste when the chicken is browned.
Meanwhile, in the Instant Pot or Le Creuset pot, sauté the onions and the shitake mushrooms. When slightly browned, add the browned chicken with the red wine.
For the Instant Pot, turn off sauté, put the lid on, seal, and turn on high pressure cook for 10 minutes. Quick release at the end of the 10 minutes. If the sauce is not thick enough, remove the chicken to prevent overcooking, turn off pressure cook and sauté until it is thick and able to coat the chicken. This is important because this sauce coating is essential to the flavour of the dish. If it is too watery, it won't work.
For the Le Creuset pot, put the lid on and stick in a preheated 350 degree oven for 20 minutes. Remove from oven. Sauce is usually just right, if not, reduce on the stovetop after removing the chicken so as not to overcook. The sauce should be just thick enough to coat the chicken. This is essential to the flavour of the dish. If it is too watery, it won't work.
Serve with rice. Also flavour intensifies overnight. Leftover sauce is also super good on ramen or other white noodles.
