Wash chicken in cold water., dry with absorbent paper and cut into small pieces. Place in a bowl with soy sauce and sherry. Cover and leave marinating for 30 minutes in the fridge.
Put the mushrooms soaked in hot water by covering them for a long time 30 minutes. Drain them by squeezing to remove all the water. Remove stems and tunnels in strips. Wash leeks to take the soil away from them; runs leeks and sweet potatoes thinly sliced.
Drain the chicken and reserve the marinade Heat half the oil in a thick-bottomed wok or pan and stir to grease the base and its sides. Carefully take half the chicken pieces and sauté briefly until golden brown everywhere. Transfer them to a fire-resistant clay pot; sauté the rest of the chicken and incorporate it into the casserole.
Heat the remaining oil in the wok, throw out the leek and ginger and sauté them during 1 minute. Then add the mushrooms, marinade, broth and sesame oil and remove it. Put it all in the clay pot, add the sweet potatoes and let it cook, tapada, over a very slow heat for a few 20 minutes. Slide the cornmeal with a little water and add it to the pot. Let it cook, Removing, until the mixture boils and thickens. Serve immediately with steamed white or brown rice, or with noodles.
This is a slow-cooked dish that can be prepared 2 days before; keep it covered in the fridge. Before reheated it. let it catch room temperature. It can also be frozen during 1 month or so, but in that case omit the sweet potatoes: steam them or boil them separately; incorporate them into the stew when you're going to reheat it.
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