1. Ingredients: 700 grams of fresh chicken nuggets, 20 grams of shallots, 10 grams of ginger slices, 5 liters of purified water, and 5 grams of salt.

2. Chop the whole chicken into small pieces with a knife.

3. Put it in a pot, blanch it for 2 minutes, and boil the bleeding water.

4. Take out the chicken and put it into the prepared casserole.

5. Add ginger slices and pour 5 liters of purified water.

6. Cover the lid, bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes.

7. Open the lid and add 5 grams of salt to taste.

8. Pour the stewed chicken soup into a bowl and garnish with wolfberry and chopped green onion.