Soak the mushrooms in boiling water for 30-40 minutes. Then remove the mushrooms and squeeze out all the water. Strain the liquid and your mushrooms and mushroom stock are ready. Make sure to remove the rubbery stem of the mushrooms after they soak since those are inedible.

Season the chicken on both sides with a bit of salt (I didn't show this in the video) and then heat the oil in your saucepan and then lay the chicken skin side down in the oil and then turn on the heat to medium.

The chicken skin will slowly render oil some fat and it will fry. This process takes a good 5-7minutes. Once it's golden brown flip it over and cook for a minute. Then remove from the pan

Now add the ginger, garlic and spring onions to the pan. Make sure the garlic cloves are peeled and smashed with the side of your knife, the ginger cleaned and cut into pieces, the spring onions as well cut into 1" pieces. Sautee for 1-2 minutes and add in the cinnamon stick and the star anise.

Now add the mushrooms as well and sautee for another minute before deglazing the pan with the mushroom water. Add in the soya sauce and the sake.

Bring it up to a moderate boil before adding in the chicken legs, lower the heat and cover and cook for about 15-20 minutes till the chicken is fully cooked through.

If like me your chicken isn't fully covered in the braising liquid then open every five minutes an flip over.

Remove the chicken and mushroomsfrom the pan and now you can strain the broth.

Serve the broth, chicken, mushrooms and either rice or cauliflower rice. Garnish with some spring onion greens.