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

Name: Clay-Pot Chicken with Chanterelles (Jiyou Jun Bao Ji)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 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; 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 arbol, stemmed and crushed; Cooked rice, for serving

Serves
serves 2-4

ARIANA LINDQUIST

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.

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 arbol, stemmed and crushed
Cooked rice, for serving

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Instructions

Step 1

Make the dipping sauce: In a small bowl, whisk together soy sauce, cilantro, sesame oil, ginger, and pepper; set sauce aside.

Step 2

Place chanterelles, ham, stock, sherry, sugar, garlic, scallions, chicken, serrano, ginger, and chile de arbol 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.

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