Instructions: Soak the tiger lilies and mushrooms in hot water in a bowl until rehydrated and softened, about 30 minutes. Drain and rinse. Squeeze the excess water out of the lilies and mushrooms. With a knife, remove and discard the hard stem ends of the lilies and stems of the mushrooms. Tie each lily into a knot and cut mushroom caps in half.

Whisk together the fish sauce, sugar, and thick soy sauce until the sugar is completely dissolved. With a cleaver, split the chicken legs at the joints so you have 2 sets of drumsticks and thighs. Then carefully chop each piece in half crosswise through the bone. Add the chicken to the sauce and allow to marinate, refrigerated, for 2 hours.

Put the oil, garlic, scallions, ginger, and chilies in a clay pot or heavy-bottomed pot over low heat. Increase the heat to medium and stir-fry the ingredients until fragrant, about 5 minutes. Add the chicken, marinade, stock, and mushrooms, cover, and bring to a boil. Reduce heat to low, add the tiger lilies and bamboo shoots, and simmer, partially covered, until the chicken is cooked, about 45 minutes. Serve with rice.

This recipe yields 4 to 6 servings.

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