Braised Chicken Legs with Mushrooms

Overview

A plate of spicy, soft chicken legs and a bowl of white rice will bring warmth, deliciousness and happiness to the cold winter.

Ingredients: chicken legs, leaf mushrooms, green and red peppers, ginger, green onions.
Make two cuts on both sides of the chicken legs, tear the leaf mushrooms into small pieces, cut the green and red peppers into cubes, slice the ginger, and cut the green onions into sections.
Add a little oil to a non-stick pan and fry the chicken legs.
When both sides are browned, add sliced ginger and green onions and stir-fry until fragrant.
Add Pixian bean paste, stir-fry until fragrant and red oil comes out, add cooking wine and light soy sauce and stir-fry.
Add water to cover the chicken legs and bring to a boil.
I changed the wok for simmering, poured all the chicken legs and soup into the wok, added cinnamon, aniseed, peppercorns and dark soy sauce, covered the pot and simmered over low heat for 40 minutes.
After 40 minutes, use chopsticks to pierce the chicken legs. If the chicken is cooked, add the mushrooms, cover the pot and simmer over medium heat for 5 or 6 minutes.
The prepared water starch is slowly poured into the pot.
Bring to a boil over high heat and add salt and sugar to taste.
Add green and red pepper pieces, stir-fry briefly and turn off the heat.
Finished product.