1. Wash the stems of mushrooms with clean water, then cut them into flower knives on the surface, peel carrots and cut them into hob blocks, cut corn into small pieces with a knife, and slice ginger with a knife.

2. Cut the chicken into small pieces with a knife, pour it into the pot, add ginger slices and cooking wine, then pour a proper amount of cold water, then boil it with high fire, and remove the boiled floating foam.

3. Take out the chicken and rinse it with water.

4. Pour chicken nuggets, carrots, corn and mushrooms into the casserole.

5. Pour in water without ingredients.

6. Boil with high fire.

7, change to low heat stew 1 hour.

8. Put the right amount of chicken essence into the pot according to your own taste.

9. Add the right amount of salt.

10, then sprinkle with chopped green onion.