Chicken Stew with Mushrooms

Feeling overwhelmed by the variety of flavors in Da Xi Da's barbecued sauce, I lost interest in grilling. With a pile of barbecue sauce before me, I struggled to find a solution. One day, while checking inventory, I noticed that the sauce package recommended a dish of chicken and mushrooms, and I realized that the sauce was versatile enough for frying, stewing, and boiling. Suddenly, everything clicked. With chicken and hazel mushrooms on hand, I just needed to choose the right moment. When the dinner table was less abundant, I immediately started experimenting with chicken and mushrooms. Although the sauce package recommended using 500 grams of meat with one packet of sauce, I only used half. When pouring the sauce, I tasted a bit, and it seemed sweeter than the rib sauce I had used before, which was a fortunate decision. Despite this, the sweetness was quite pronounced, so I added some salt hoping to balance it out. The hazel mushrooms were dark and, combined with the sauce, the stew turned out black...