Korean chicken with pyogo mushrooms

This is not the typical fiery Korean fare you'd expect. Actually, Koreans know more than splicing their food with industrial quantities of chillies. This chicken dish is based on the delicate combination of the natural flavours of chicken, ginger, leeks and mushrooms.

First, I put a whole chicken in a pot, pour cold water to cover it all, add sliced fresh ginger root (abt. 3 inches) and one stalk of leek chopped into circles. Bring to boil, allow to simmer for half an hour.

In the meantime, I sauté 12 pyogo and and 3 medium oyster mushrooms in a tablespoonful of odourless vegetable oil. If you only have dried mushrooms , soak them overnight in an ample amount of water. That water (mushroom stock) you can later use to cook uncommonly fragrant rice.