Chicken Stewed with Mushrooms

Clean the hazel mushrooms thoroughly and soak them in water. Reserve the soaking water and squeeze out the mushrooms.

Cut the whole free-range chicken into small pieces. If you don't have a cleaver, kitchen scissors can be used to cut along the joints.

Heat the pan and add oil to prevent sticking (since I'm using a Japanese iron pan). Pour out the hot oil and add fresh oil.

Add the chopped chicken to the pan and stir-fry until oil is released.

Add the scallions, ginger, and star anise, and stir-fry.

Pour in 30g of cooking wine and the reserved mushroom soaking water until the chicken is covered.

Once boiling, skim off any foam and reduce to medium-low heat.

Add a small amount of sugar to enhance flavor, ensuring the sugar content does not exceed the amount of salt, to avoid a sweet taste.

Simmer for about 40 minutes until the chicken is tender, then add the mushrooms and sweet potato starch, simmering for an additional 15 minutes.