Step 1

Place chicken in a large bowl. Add soy sauce, mirin, and brown sugar. Massage to mix and set aside. Meanwhile, prepare the rest of the ingredients. Cut the vegetables, garlic, onion and ginger.

Step 2

Heat 1 tablespoon vegetable oil in a pot over high heat. Add carrots and potatoes. Fry until lightly caramelized. Remove from the pot and set aside.

Step 3

Pour remaining vegetable oil in the pot. Add onion, ginger, and garlic. Cook for 2 minutes until onion is translucent. Add chicken WITHOUT the marinade (set the liquid aside). Cook until browned and longer pink. Stir occasionally.

Step 4

Add the marinade. Simmer for 1 minute. Pour water and cook with the lid on until chicken is tender about 25-30 minutes. Longer if using thicker cuts of chicken. Add back carrots and potatoes. Simmer until vegetables are just tender.

Step 5

Add sliced mushrooms. Cook until softened. Pour cornstarch slurry. Simmer for another minute until sauce thickens. Stir lightly.

Step 6

Taste the sauce and adjust salt, sugar, and pepper to taste. Garnish with chopped onion leaves. Serve with warm rice and enjoy!