1. Pour the chicken thighs in the pot cook for 5 minutes. Take it out and set aside.
2. Pour the mushrooms cook until soft.
3. Cut the shiitake mushrooms in half and slice the green peppers.
4. Prepare leek, ginger, star anise, peppercorns, garlic and dried chilies. If the soybean paste is dry, add a little water to dilute it, so that the soybean paste will not stick to the pan when it is fried.
5. Add oil to the pot and add all the above spices. Pour the soy bean paste over low heat and sauté the sauce flavor.
6. Pour in chicken thigh pieces and stir-fry with mushrooms, pour in cooking wine and light soy sauce.
7. Add hot water, just enough to submerge the chicken pieces. Add sugar, boil over high heat, turn to low heat and cook for 20-30 minutes.
8. When a little soup is left, add salt and green pepper pieces. Stir-fry for 2 minutes.
Notes
Boil the chicken in advance to remove the bloody and fishy smell of the chicken. When braising chicken thighs, it is best to add hot water.
Keyword china dishes, Chinese food recipes, green peppers, Mushrooms recipe