How to make braised chicken - Chinese cuisine

1
Chop the chicken legs into small pieces and soak them in cold water for 2 hours to soak out the blood. Wash the mushrooms, soak them and cut them in half. Do not throw away the water used to soak the mushrooms. Peel the potatoes and cut into small pieces. Cut green and red peppers into cubes and set aside. Mince the onion, ginger, and garlic, and cut the dried chili into sections.
2
Pour an appropriate amount of water into the pot, add ginger slices and cooking wine, blanch the soaked chicken pieces in cold water, skim off the foam after the water boils, remove and rinse. Drain and set aside. - Heat oil in a pan. When the oil is hot, add onion, ginger, garlic, and dried chili segments and stir-fry until fragrant. Add the chicken pieces and stir-fry until it changes color, add the mushrooms and continue to stir-fry. Pour in the water used to soak the mushrooms until the ingredients are covered. Add light soy sauce, dark soy sauce, oyster sauce, soybean paste, salt, sugar, chicken essence, and stir evenly.
3
Pour in the water used to soak the mushrooms until the ingredients are covered. Add light soy sauce, dark soy sauce, oyster sauce, soybean paste, salt, sugar, chicken essence, and stir evenly. After the fire boilsReduce heat and simmer for 20 minutes, then add potato cubes and simmer for 10 minutes. Finally, add the green and red pepper cubes, stir-fry evenly, and reduce the juice over high heat.

There are many ways to prepare braised chicken, and you can adjust it according to your own taste and preferences.