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

Ingredients

• 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
• 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