Ingredients: 500 grams of three-yellow chicken, 60 grams of sea pine mushrooms

Accessories: 3 teaspoons of light soy sauce

1. Wash and cut the three-yellow chicken into pieces, and wash away the sea pine mushrooms. Soak the floating dust in warm water for 30 minutes.

2. Put the chicken pieces into the pot under cold water, add the green onions and ginger slices, bring to a boil over high heat and skim off the foam.

3. Remove the blanched chicken pieces, drain them and set aside.

4. Put a little base oil in the pot, add the blanched chicken nuggets and stir-fry until the chicken nuggets turn slightly yellow. Add rock sugar, angelica, green onion and ginger slices, and stir-fry. The aroma of ginger, green onions and aroma comes out. After the aroma of onion and ginger emerges, cook rice wine along the edge of the pot to remove the fishy smell.

5. Add light soy sauce for freshness and seasoning, and dark soy sauce for color.

6. After adding the seasoning, stir-fry slightly and add the soaked Agaricus blazei blazei.

7. Add the water used to soak the matsutake until the water slightly covers the ingredients.

8. The fire is boiling.

9. Cover the lid and simmer on low heat for about 30 minutes. Properly extend or shorten the stewing time according to the tenderness of the chicken.

10. Simmer until the chicken is soft and tender. Remove the onion, ginger and other seasonings and do not use them.

11. Reduce the juice over high heat until the soup is thickened and turn off the heat. Braised chicken, the soup is thickened and tastes richer and mellower. .

12. Make the finished product.