Chicken Stewed with Mushrooms

Prepare a bowl: Add 3 tablespoons of cooking wine, 3 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence, and 1 tablespoon of sugar. Mix well to create the sauce.

Chop a small piece of ginger, three garlic cloves, a section of green onion, a few dried chilies, a small piece of cinnamon, star anise, ten Sichuan peppercorns, and a large handful of small mushrooms. Add more chilies if desired (omit if you don’t like spicy).

Heat oil in a pan, then add chopped ginger, garlic, and green onion to sauté until fragrant.

Add the chicken pieces and stir-fry.

Continue stir-frying until there is no raw meat visible, then add the spices and stir-fry together.

Pour in the sauce and stir-fry for a moment.

Add 300 grams of water.

Once boiling, add the shiitake mushrooms (or wild mushrooms).

If using a clay pot, transfer it there. If not, continue with the lid on and bring to a boil.

Lower the heat. Use chopsticks or a spoon to create a small opening, and simmer for 30 minutes.

After 30 minutes, give it a stir.

Add a pinch of salt and some chilies (skip if you don't have any).

Serve hot and enjoy your meal—don’t let yourself go hungry!