Spicy Braised Chicken with Fresh Ginseng

Soak the chicken in cold water to remove the blood, then blanch in boiling water to remove fat.

Soak the glass noodles and shiitake separately, keeping the mushroom soaking water.

Cut the shiitake, potato, onion and carrot into bite-sized pieces, and slice the ginseng and green onion diagonally.

Put the chicken, sauce, mushrooms, potato, onion, carrot, dried chili and ¾ cup of mushroom soaking water in a pot and braise.

When the chicken is half cooked, add the ginseng and keep braising.

When the chicken is done, add the glass noodles, green onion and garlic, simmer briefly and serve.