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

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

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

Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.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.

Clay-Pot Chicken with Chanterelles (Jiyou Jun Bao Ji)
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.
Yield: serves 2-4

FOR THE DIPPING SAUCE:

  • 14 cup soy sauce
  • 1 tbsp. finely chopped cilantro
  • 2 tsp. toasted sesame oil
  • 2 tsp. minced ginger
  • 14 tsp. ground black pepper

FOR THE CHICKEN:

  • 8 oz. chanterelle mushrooms, halved
  • 4 oz. country ham, cut into 1/4″ matchsticks
  • 12 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

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 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.