Braised Chicken with Brown Sauce (Sweet and Spicy Version)

Chop the chicken legs into small pieces and soak them in cold water for 2 hours to draw out the blood. Wash the shiitake mushrooms, soak them until they are rehydrated, and then cut them in half. Do not discard the water used to soak the mushrooms. Peel the potatoes and cut them into small pieces. Cut the green and red peppers into chunks and set aside. Mince the scallions, ginger, and garlic, and cut the dried chili peppers into sections.

Pour an appropriate amount of water into a pot, add ginger slices and cooking wine, and blanch the soaked chicken pieces in cold water. Once the water boils, skim off the foam, remove the chicken, rinse it clean, and drain the water for later use. - Heat oil in a wok, and when the oil is hot, add chopped green onions, ginger, garlic, and dried chili segments to sauté until fragrant. Add the chicken pieces and stir-fry until they change color, then add the mushrooms and continue to stir-fry. Pour in the water used to soak the mushrooms until it covers the ingredients. Add light soy sauce, dark soy sauce, oyster sauce, soybean paste, salt, sugar, and chicken essence, and stir evenly.

Pour in the water used to soak the shiitake mushrooms, enough to cover the ingredients. Add light soy sauce, dark soy sauce, oyster sauce, soybean paste, salt, sugar, and chicken essence, and stir well. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. Next, add the potato chunks and simmer for another 10 minutes. Finally, add the green and red pepper pieces, stir evenly, and cook over high heat until the sauce thickens.