Braised chicken with bell pepper and chestnut mushroom

Ingredients

2 chicken legs

10 chestnut mushrooms

1 bell pepper

1 piece ginger

2 dried red chilies

30 grams crystal white sugar

1 tablespoon cooking wine

1 tablespoon soy sauce

1/2 tablespoon seasoned soy sauce

1/2 teaspoon salt

1 teaspoon ground black pepper

3 tablespoons vegetable oil

Method

1. Cut the chicken legs into some small pieces, immerse the chicken legs in boiling water for 2 minutes, take out, rinse, drain, trim and slice the bell pepper, trim and slice the chestnut mushrooms, slice the ginger and dried red chilies

 

2. Heat a stew pan over low heat, pour vegetable oil in the stew pan, drop the crystal white sugar in the stew pan, stir until melted and caramelized

 

3. Drop the chicken legs in the stew pan, stir until coated

 

4. Drop the ginger and red chilies in the stew pan, stir until even

 

5. Pour cooking wine in the stew pan

 

6. Pour soy sauce in the stew pan

 

7. Pour seasoned soy sauce in the stew pan

 

8. Stir until even

 

9. Drop the chestnut mushrooms in the stew pan, stir until even

 

10. Pour some water in the stew pan, until fully submerged

 

11. Pour ground black pepper in the stew pan, stir until even

 

12. Turn up to high heat, bring to a boil, turn down to medium low heat, stew for 20 minutes

 

13. Drop the bell pepper in the stew pan, stir until well done

 

14. Season with salt, turn up to high heat to thicken

 

15. Once thickened, serve