1. Chop chicken into small pieces and wash them with clean water repeatedly
2. Soak dried shiitake mushrooms in advance
3. Boil the chicken in the pot for ten minutes to remove blood bubbles and fishy smell
4. Heat the pan with oil, add dried chili, star anise, bay leaves, ginger and garlic after boiling. Chop the dried chilies with scissors and fry them until they are fragrant.
5. Pour the blanched chicken and stir fry over medium heat repeatedly until the color turns white.
6. Add a little soy sauce
7. After stirring for a while, add a cup of cold water to cover all the chicken
8. Pour in the shiitake mushrooms, then add a little light soy sauce and a few slices of cinnamon
9. This is cinnamon brought back from Sri Lanka. Cooking or making soup is a good assistant to taste. If not, you can use cinnamon instead.
10. Add the green and red peppers, the chives, cover the pot and simmer for 40 minutes.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
