A Cozy Chicken Stew with Mushrooms and Potatoes, Perfect for Sitting Cross-Legged

Gather all the ingredients for a group photo. 📸

Wash and soak the hazel mushrooms in advance (rinse before soaking, and be sure to save the soaking water).

Clean the chicken wings and cut them down the middle (if not cutting completely, make a few slits on each side for better flavor absorption) and marinate with cooking wine and ginger strips for 10 minutes.

Chop the potatoes (using a knife to make an incision and then breaking off a piece 😂). I’m not sure if it’s psychological, but the irregular shapes seem to make them taste better than perfectly uniform pieces.

In a hot pan, add oil and sauté the chicken wings. (To avoid splattering, I used a paper towel to absorb some oil, but it still splattered. 🤣)

Once the chicken skin is browned and aromatic, add the green onions and ginger slices (I cut the ginger a bit bigger to easily remove it later and avoid accidental eating).

Once the fragrance of the ginger and green onion is released, add the hazel mushrooms and an appropriate amount of five-spice powder. Stir-fry evenly.

Next, add the potatoes and continue to stir-fry.

Stir until the potatoes are slightly browned, then add cooking wine, light soy sauce, and dark soy sauce, continuing to stir to release the aroma of the soy sauce.

Add the soaking water from the hazel mushrooms to the pot (be careful not to pour in the sediment from the bottom of the bowl), plus some clean water until it covers the chicken. Bring to a boil, then add sugar and salt to taste. Cook until the potatoes are soft, then turn off the heat.

Don’t let it reduce down to nothing, as you’ll need the broth for the rice. 😆👻🍚

⚠️ Don’t you want to take off from here? 🛫️