Jiyou Jun Bao Ji (Chicken With Mushrooms)

• 14 cup soy sauce
• 1 tablespoon cilantro, minced
• 2 teaspoons toasted sesame oil
• 2 teaspoons ginger, minced
• 14 teaspoon fresh ground black pepper
• 8 ounces chanterelle mushrooms, halved
• 4 ounces ham, cut into 1/4 inch matchsticks
• 12 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

1. In a small bowl, whisk together soy sauce, cilantro, sesame oil, ginger and pepper.
2. Set sauce aside.
3. 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.
4. Reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender (45 minutes).
5. Serve stew with rice and dipping sauce.

soy sauce, cilantro, sesame oil, ginger, ground black pepper, chanterelle mushrooms, ham, chicken, sherry, sugar, garlic, scallions, chicken, serrano chili, ginger, arbol chile, rice

Taken from www.food.com/recipe/jiyou-jun-bao-ji-chicken-with-mushrooms-512351 (may not work)