Production method:
1. Wash the chicken and chop it into small pieces.
2. Soak the dried hazelnut mushrooms in warm water for 30 minutes, wash them repeatedly and squeeze out the water.
3. Stir-fry the oil in the pan over high fire, and add the chicken pieces to stir fry.
4. After the color of the chicken changes, add onion, garlic cloves, dried red pepper and star anise and stir-fry together for fragrance.
5. Add seasoning, stir well, and then add boiling water that has not touched all solid foods.
6. After the soup boils, skim off the floating foam, add the mushrooms and stew for 50 minutes, and the soup will thicken.