Jiyou Jun Bao Ji (chicken With Mushrooms)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1/4 cup soy sauce
• 1 tablespoon cilantro, minced
• 2 teaspoons toasted sesame oil
• 2 teaspoons ginger, minced
• 1/4 teaspoon fresh ground black pepper
• 8 ounces chanterelle mushrooms, halved
• 4 ounces ham, cut into 1/4 inch matchsticks
• 1/2 cup chicken stock
• 1 tablespoon dry sherry
• 2 teaspoons sugar
• 6 garlic cloves, minced
• 4 scallions, cut into 2 inch pieces
• 2 whole chicken legs, separated
• 1 serrano chili, stemmed halved lengthwise
• 1 piece ginger, thinly sliced (1 inch)
• 1 dried arbol chile, stemmed crushed
• cooked rice, for serving

Recipe

• 1 in a small bowl, whisk together soy sauce, cilantro, sesame oil, ginger and pepper. set sauce aside.
• 2 place chanterelles, ham, stock, sherry, sugar, garlic, scallions, chicken, serrano pepper, ginger, and chile de arbol in a 4 qt dutch oven and then bring to a boil over medium heat.
• 3 reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender (45 minutes).
• 4 serve stew with rice and dipping sauce.