Jiyou Jun Bao Ji (Chicken With Mushrooms)

This recipe is from a restaurant in Kunming, Yunnan Province, China.

• Ready In: 55 mins
• Serves: 2-4

Ingredients

• Dipping Sauce

• 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

• Chicken

• 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

Directions

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.