Chicken Stew with Mushrooms

Clean the chicken and soak it to remove blood; drain well.

Blanch the mushrooms in boiling water and rinse them clean.

Slice the ginger and chop the green onions into large pieces for later use.

Prepare star anise, cinnamon, bay leaves, angelica, and Sichuan pepper for seasoning.

Blanch the chicken briefly and then drain well. (The image is not very clear.)

Heat oil in a pot.

Stir-fry the chicken pieces until they release moisture.

While stir-frying, add a splash of white vinegar and immediately cover with a lid to reduce the smell. Just a small amount is enough; too much will make the broth sour.

Add water to cover the chicken pieces.

Add the chopped green onions, sliced ginger, star anise, cinnamon, Sichuan pepper, bay leaves, angelica, and a suitable amount of cooking wine.

When the chicken is almost cooked, add the mushrooms and season with a suitable amount of MSG. Simmer on low heat until everything is cooked, then season with salt, pepper, and a bit of sugar.

Serve and enjoy your delicious dish!