1. Wash the chicken legs and cut each into 4 pieces. Wash potatoes, peel them, and cut them into hob blocks, about 4 cm in size. Wash the mushrooms and dry the water. Wash the green beans, arrange them and cut them into 5 cm long sections.

2. Preheat the wok on medium heat, add the oil, add the sugar in the cold oil and fry for 1-2 minutes until the sugar melts and turns light brown. Add ginger slices, cinnamon and star anise and fry for another 3 seconds.

3. add chicken legs and stir-fry until the meat color becomes darker. Then add salt and yellow rice wine and fry for 2 minutes until the smell of wine evaporates. Add dark soy sauce and stir well. Turn down the heat, cover the pan and simmer for 1 minutes, stirring at any time.

4. Add potato pieces and mushrooms and stir well. Add light soy sauce and stir well. Add water after the potatoes are colored. Cover the pan and cook for 1 minutes.

5. add the beans, stir well, cover the pot and cook for 15 minutes.