Sep 7, 2011

Jiyou Jun Bao Ji (Clay-Pot Chicken with Chanterelles)

Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.

Credit: Ariana Lindquist

SERVES 2–4

INGREDIENTS

FOR THE DIPPING SAUCE:
1/4 cup soy sauce
1 tbsp. finely chopped cilantro
2 tsp. toasted sesame oil
2 tsp. minced ginger
1/4 tsp. ground black pepper

FOR THE CHICKEN:
8 oz. chanterelle mushrooms, halved
4 oz. country ham, cut into 1/4″ matchsticks
1/2 cup chicken stock
1 tbsp. dry sherry
2 tsp. sugar
6 cloves garlic, minced
4 scallions, cut into 2″ pieces
2 whole chicken legs, separated
1 serrano chile, stemmed and halved lengthwise
1 1″ piece ginger, thinly sliced
1 dried chile de árbol, stemmed and crushed
Cooked rice, for serving

INSTRUCTIONS

1. Make the dipping sauce: 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, ginger, and chile de árbol in a 4-qt. Dutch oven, and then bring to a boil over medium heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is tender, about 45 minutes. Serve stew with rice and dipping sauce.