Main Ingredients500g of chicken thighs 50g of dried mushrooms

Supplementary Ingredients8g of oil 1g of dried chili peppers 6g of green onions 6g of peppercorns 1g of ginger 3g of garlic 6g of salt 3g of rock sugar 6g of sugar

How to Make Mushroom Stewed Chicken Thighs

1.

Wash the dried mushrooms, and soak them in water for one hour, until they are bigger in size.

2.

Put the chicken thighs in a pot of cold water, add two slices of ginger and boil until the water boils.

3.

Pour oil into the pot, add rock sugar, dried chili peppers, peppercorns and garlic slices and stir-fry.

4.

Sauté over low heat until the rock sugar melts, add the chicken thighs and stir-fry.

5.

Put the sauteed chicken thighs into a cast iron pot and pour in the soaked mushrooms with water.

6.

Add the scallions with ginger and garlic cloves, and simmer until half of the broth is left with salt.

Finally, stew again until the soup thickens can be removed from the pot.