Jiang Feng took out premium chicken thigh meat and sliced it. He diced the red and green bell peppers and cut the potatoes and mushrooms into chunks. He then took a small bowl, adding light soy sauce, oyster sauce, and yellow bean paste to make a sauce. When stir-frying the chicken thighs, he would add this sauce and toss them a few times, allowing the chicken to immediately absorb the flavors.
He blanched the chicken thigh meat to remove any impurities. He heated oil in a wok, added rock sugar to caramelize it, then added the chicken thighs to brown them before pouring in the prepared sauce for seasoning. When it was almost done stir-frying, he added some water and seasonings, then covered the wok to let it braise. Halfway through, he added the mushrooms and potatoes, and finally the diced bell peppers.
