500g of broiler with bones, dried mushrooms 100g, 2 teaspoons of soy sauce, sugar 100g, appropriate amount of onion and ginger, sesame oil 1 teaspoon, chicken powder 1 teaspoon, and 2 teaspoons of water starch.

1. Soak dried Lentinus edodes in warm water for 30 minutes, rinse thoroughly and slice evenly; Cut the chicken into 3 cm square pieces, wash and drain.

2. Put 3 tablespoons of oil in the wok and heat it. Stir-fry the mushroom slices and put them in the wok for later use.

3. Put about 100g oil and 60g sugar in the wok, and stir the sugar slowly. When the sugar floating surface turns golden yellow, add chicken pieces, fry until dry, add salt, soy sauce, water, ginger and onion, stir well, cover and stew for half an hour, take out onion ginger, and add about 40g of white sugar, monosodium glutamate and mushrooms.

Exercise 2

Ingredients: chicken leg (1), mushroom (8), onion, ginger, Pixian bean paste (1 spoon).

Step: 1. Shred chicken legs, wash and drain. 2. Remove the roots of fresh mushrooms and blanch them in hot water for a few minutes. 3. Onion, ginger and bean paste are reserved. 4. Put oil in the pot and stir-fry the chicken pieces. 5. Add onion and ginger after the chicken pieces change color. 6. Stir well and pour in Pixian bean paste. 7. Pour in a little soy sauce and pour in mushrooms after coloring. 8. Pour boiling water on the chicken nuggets. Switch to medium fire 15-20 minutes. 9. Add some chicken essence, then turn to high heat to collect the juice, and you can put it on the plate.