Braised Korean Chicken Stew

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10 dried shiitake mushrooms

3 tbsp (45 mL) vegetable oil

3 lb (1.5 kg) chicken drumsticks

5 cloves garlic, minced

1 tbsp (15 mL) Korean coarse chili powder (or 1 tsp/5 mL hot pepper flakes)

1/2 cup (125 mL) sodium-reduced soy sauce

3 tbsp (45 mL) granulated sugar

2 tbsp (25 mL) Chinese rice wine, sake or dry sherry

2 tbsp (25 mL) lemon juice

1 lb (500 g) daikon radish, peeled and cut into 1-1/2-inch (4 cm) cubes

4 green onions, chopped

1 large Spanish onion, chopped

12 peeled chestnuts (optional)

2 hot green peppers, seeded and sliced

2 tsp (10 mL) toasted pine nuts

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