Chicken with shiitake mushrooms

• 1 lb. boned chicken thighs 
• 1 T Chinese rice wine
• 1 T soy sauce
• 2-3 minced garlic cloves
• 1 T hot broad bean paste (辣豆瓣醬)
• 15-20 shiitake mushrooms
• 1 cup fresh cilantro, washed and drained
• salt to taste
• 1 t sesame oil

Remove the fat from boned chicken thighs, and cut into small ¼-½" pieces. Steep in a little Chinese rice wine and soy sauce for 1/2-1 hr.
Wash 15-20 mushrooms, cut off and discard stems, cube caps into ¼-½" pieces.
Heat oil in frying pan, drop in minced garlic cloves, then add hot broad bean paste, stir-fry briefly, then add chicken and stir-fry until nearly cooked through, then remove from pan, leaving the liquid.
Dump in mushrooms, stir, add a little water, then cover for a few minutes (they'll suck up the liquid at first, then soften), then add chicken and when almost done, sprinkle with salt and add cilantro and sesame oil.