Step 1: Fill a wok half-full of water and bring to a boil. Pour in the chicken chunks. Add in half of the green onion sections, ginger slices, dry chili peppers, and coooking wine. Boil for 2-3 minutes until chicken turns white. Turn off the heat and pick them out of the wok, removing excess water through a colander.

  Empty the wok and fill one and a half bowls of water again. Turn on the heat and pour in the boiled chicken chunks. Add in the leftover green onion sections, ginger slices and dry chili peppers, and the cooking wine, salt, and chicken essence. Cover and stew it for 30-40 minutes over medium heat until the chicken turns soft. Add in the bamboo shoots slices and the mushrooms. Stew for another 10-20 minutes.

Remove from heat and ladle into a soup bowl. Stewed Chicken with Mushroom is ready!