Preheat oven to 350 degrees.

Remove the stems from the mushrooms and reserve. Cut the caps of the mushrooms into quarters. Roast the mushroom stems for ten minutes.

Transfer the roasted mushroom stems to the 2 quart sauce pot and cover with 2 cups of water. Bring water to a boil and simmer for thirty minutes. Strain the
mushroom stock and reserve the liquid. Discard the stems.

In a heavy bottomed large pot, heat the olive oil over medium high heat. Season the chicken liberally with salt and pepper. Sear the chicken in batches to
achieve a light brown color and set aside.

Reduce the heat to medium. Add the minced ginger, yellow onion and garlic to the pan, and sauté for a few minutes. Add the mushroom caps and sauté for an additional few minutes stirring constantly.

Add the pineapple juice, coconut milk, mushroom stock, chicken stock and lemon grass. Bring the broth to a simmer. Whisk in the dashi. Add the chicken.

Continue cooking, stirring occasionally for 1 hour.
Remove the lemon grass stalks.

Just before service, add the lime zest and juice, cilantro and Sriracha to taste. Adjust seasoning with salt and pepper.

Happy Cooking!!!