(Yield: 24 servings)
24 chicken thighs
salt and pepper
2/3 cup canola oil
1/4 cup minced fresh ginger
2 tablespoons minced garlic
4 quarts mushroom stock
2 cups Kikkoman Soy Sauce
1/2 cup plus 2 tablespoons rice vinegar
1/2 cup sugar
6 tablespoons oyster sauce
1 teaspoon cayenne pepper
1/2 cup Asian sesame oil
4 pounds lop cheong sausage*, cut on bias into 1/2-inch slices
4 pounds button mushrooms, quartered
1 1/2 pounds green onions, cut into 1-inch pieces
12 heads bok choy, leaves only
steamed white rice
*Lop cheong is a smoked, slightly sweet Chinese sausage made from pork. If lop cheong is unavailable, substitute dry chorizo.
Season chicken with salt and pepper. In rondo, heat canola oil over medium heat. Brown chicken on skin side only; remove from pan. Drain excess oil from pan; add ginger and garlic. Cook for 2 minutes, stirring occasionally. Return chicken to pan; add stock, soy sauce, vinegar, sugar, oyster sauce and cayenne pepper. Bring to a simmer; cover and cook in 325 degree oven 45 minutes.
While chicken is cooking, in saute pan, heat sesame oil over medium heat. Brown sausage on all sides; add mushrooms and saute until lightly browned. Add green onions; saute for 1 minute. After chicken has cooked 45 minutes, add sausage mixture; cook, uncovered, 30 minutes more. Just before serving, adjust seasoning; add bok choy. Serve over rice.