Mushroom Chicken Pot

Clean the mushrooms with a damp towel, remove the stems and thickly slice the caps. Peel the carrots and dice finely. The garlic and ginger, peel and finely chop. Rinse the meat, pat dry and cut into large dice. Heat 1 tablespoon oil in a saucepan and saute the meat briefly. Remove and set aside. Add the remaining oil to the pan and sauté the carrots for 3-4 minutes. Add the ginger, garlic and the mushrooms and saute for 1-2 minutes. Pour in the wine and the broth and return the meat to the pan. Cover and  simmer over low heat, stirring occasionally and adding more broth if necessary until the vegetables are tender, about 25 minutes. 

Toast the sesame seeds in a dry skillet until fragrant, remove and let cool. Rinse the cilantro, shake dry, set some aside for garnish  and finely chop the rest. Rinse one mandarin and finely grate the zest. Juice both mandarins.