Dongbei stewed chicken with mushrooms

Step 1: Soak 2 ⅛ oz dried hazel mushrooms (zhen mo) in 2 cups warm water for 30 minutes. Lift them out, swish in a bowl of fresh water and rinse under the tap to remove grit; skipping this is the common mistake and leaves the stew sandy. Let the soaking water settle.

Step 2: Put 2 ¼ lb bone-in chicken thighs and drumsticks in a pot of cold water, bring to the boil and blanch for 2 minutes. Drain and rinse. Use a separate board for the raw chicken and wash it afterwards.

Step 3: Heat 2 tbsp neutral oil and ½ oz rock sugar in a heavy pot or wok over a medium heat, stirring until the sugar melts and turns amber, about 2 minutes.

Step 4: Add the chicken and stir-fry for 3–4 minutes until coated in caramel and lightly browned.

Step 5: Add ⅔ oz fresh ginger, 4 garlic cloves, 3 spring onions, 2 star anise and 2 dried red chillies and stir for 1 minute until fragrant. Pour 2 tbsp Shaoxing rice wine around the edge of the pot, then add 2 tbsp light soy sauce and 1 tsp dark soy sauce.

Step 6: Add the mushrooms, 2 ½ cups hot water and about 300 ml of the mushroom soaking water, poured gently so the sediment stays behind. Bring to the boil, cover and simmer over a low heat for 30 minutes.

Step 7: Check the chicken: the thickest piece must reach 165°F (165 °F) with clear juices, and the meat should pull easily from the bone.

Step 8: Stir in the drained 3 ½ oz sweet potato glass noodles and ½ tsp salt and simmer uncovered for 5–6 minutes, until the noodles are soft and the gravy has thickened slightly. Scatter with coriander and serve.