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. ---------------------------------------------------------------------------
Nutrition
Ingredients
