Blanch the chicken in boiling water for 3 minutes with 2 tbsp cooking wine to remove impurities.

Chop the onion, carrot, chili peppers, green onion, and potatoes into bite-sized pieces.

Rinse the blanched chicken under cold water and clean off any remaining blood or residue.

Add 800ml water, chicken, and 2 tbsp sugar to a pot and bring to a boil.

Once boiling, add carrots and potatoes to the pot.

Prepare the sauce by mixing 4 tbsp chili powder, 1 tbsp beef stock powder, 1 tbsp cooking wine, and 6 tbsp soy sauce.

Add the sauce to the pot and continue cooking until the broth reduces.

Add 2 tbsp minced garlic and stir well.

Add the remaining onion, green onion, and chili peppers to the pot.

Season with black pepper and sesame seeds to taste.

Finish with 2 tbsp corn syrup and 1 tbsp oyster sauce for a glossy finish.