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. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer’s story Season of Plenty.
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
- Make the dipping sauce: In a small bowl, whisk together soy sauce, cilantro, sesame oil, ginger, and pepper; set sauce aside.
- 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.