# How to Make Braised Chicken with Mushrooms

Braised Chicken with Mushrooms is a delicious dish that pairs perfectly with rice. The ingredients are simple and the cooking process is easy to master.

Estimated Cooking Difficulty: ★★★

## Essential Ingredients and Tools

- Chicken legs
- Shiitake mushrooms (dried shiitake mushrooms are best)
- Green bell peppers
- Ginger slices
- Dried chili peppers
- Salt
- Cooking wine
- White pepper powder
- White sugar
- Soy sauce
- MSG
- Potatoes (optional)

## Measurements

- Chicken legs = 2 pieces
- Shiitake mushrooms (dried shiitake mushrooms are best) = 5 pieces
- Green bell peppers = 2 pieces
- Ginger slices = 2 slices
- Dried chili peppers = 5 to 6 pieces
- Salt = 10g
- Cooking wine = 10ml
- White pepper powder = 5g
- White sugar = 5g
- Soy sauce = 5ml
- Potatoes = 1 piece (optional, helps thicken the sauce)

## Instructions

### Preparation Phase

- Wash the chicken legs and cut them into chunks approximately **4cm** in size.
- Slice the ginger and cut the dried chili peppers into **small rings**.
- Slice the shiitake mushrooms and cut the green bell peppers into thin, **horseshoe-shaped** strips. If using dried shiitake mushrooms, wash off the dust, soak them overnight, and reserve the soaking water.
- If using potatoes, cut them into **irregular chunks** similar in size to the chicken pieces.

### Stir-frying Phase

- Make caramelized sugar: Pour a base layer of oil into the wok. Add the white sugar while the oil is still cold. (**This step has a certain level of difficulty; beginners can skip this and proceed to stir-frying the chicken, using dark soy sauce as a substitute for color.**)
- Heat over low heat. As the oil temperature rises, the white sugar will melt and turn a darker brown. Stir continuously during this process to prevent burning.
- Quickly add the chicken chunks, increase the heat to high, and stir-fry rapidly! Add the cooking wine and continue stir-frying for a moment.
- Add the ginger slices and dried chili peppers.
- Add the soy sauce and stir-fry until evenly mixed.
- Pour in the shiitake mushroom soaking water or clear water, ensuring the liquid is sufficient to cover the chicken.
- Add the sliced shiitake mushrooms, white pepper powder, salt, and potatoes.
- Stir-fry evenly, cover the pot, and simmer over medium-low heat for **15–20 minutes**. If available, transfer to a clay pot for better results.
- Once the chicken is tender and the sauce has thickened (do not reduce the sauce until it is completely dry), add the green bell peppers.
- Add the MSG, stir-fry briefly to mix, and turn off the heat. The green bell peppers should be just cooked through; do not overcook them.

## Additional Notes

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.