Gochujang, the main feature here, is a red chilli paste much used in Korean cooking. It can be bought in many Asian grocery stores, and keeps a long time in the fridge, so you can use it later for other dishes.
1½ kg chicken
1 Tbsp grapeseed oil
4 large shallots or spring onions
1 Tbsp finely sliced fresh ginger
2 large cloves garlic
1 teaspoon ground cumin
250 g mushrooms
2 Tbsp gochujang paste
½ cup sake or dry white wine
2 Tbsp rice vinegar
2 Tbsp minced coriander leaves
Slice the shallots, ginger, garlic, chillis, mushrooms and very thinly, and mince the coriander leaves.
Cut the chicken into 10 pieces, and pat them dry with a paper towel.
Heat the oil in a large pan.
Sear chicken on a high heat until golden brown. Then remove the chicken to a plate.
Add shallots, ginger, garlic and chillis to the oil left in the pan, and stir on a low heat until the shallots just start to change colour.
Add cumin, mushrooms and a sprinkling of salt if you wish. Cook until the mushrooms have softened.
Stir the gochujang paste into the sake and add to the vegetables in the pan, then add vinegar.
Return the chicken to the pan, skin side up, basting each piece with sauce as you add it.
Cover the pan and cook on very low heat for 30 minutes.