Cock 1 (about 1000g), wild hazelnut 100g, 20g onion, 5 slices ginger (about 15g), 3 pieces aniseed, and 4 tablespoons soy sauce (about 30ml).

Steps/methods

& gt0 1 cockerel is cleaned, drained and chopped into small pieces after preliminary processing (traditional northeast chicken pieces are larger and rougher).

& gt Remove impurities and roots from hazelnut, wash it with clear water, soak it in warm water for 30 minutes, drain it for later use, and filter out impurities in the hazelnut soaking water for later use;

& gt Heat the wok, add 2 tablespoons of oil, and when the oil is heated to 60% (slightly smoky), add chicken pieces and stir-fry until the chicken becomes discolored, and drain.

& gt Add onion, ginger, aniseed and dried red pepper, stir-fry until fragrant;

& gt05 Add hazel mushrooms and stir well;

& gt06 Add soy sauce, sugar and cooking wine, stir-fry evenly, add boiling water (chicken is not enough on the water surface) and bring to a boil;

& gt Cover the pot and stew for about 30 minutes until the chicken is crispy and sticky (check halfway to prevent the chicken from sticking to the pot). Finally, add salt to taste and serve.