1: 550g boneless skinless chicken leg or hen, washed, drained and cut into small pieces.

2: 50 grams of two small packets of wild dried hazelnut mushrooms in Northeast China, soaked and washed, and drained for later use.

3: 2 tablespoons of corn oil or rapeseed oil, 5 tablespoons of sugar 1.5, 2 strips of onion washed and cut into sections, 5 slices of ginger, 2 cloves, star anise 1 grain, 2 tablespoons of Shaoxing wine 1 grain, 2 tablespoons of swastika soy sauce, 3 teaspoons of salt 1 grain, and water.

Note: 1 tablespoon = 1 5ml = 1 Tablespoon = 5ml = 1 Teaspoon, 1 cup = 240ml.

method of work

Without touching the pan, turn on the fire, add 2 tablespoons of olive oil, add sugar and stir-fry until the sugar melts and bubbles, then add chicken pieces and stir-fry until the steam is evaporated.

Add shallots, ginger slices, cloves and star anise, stir fry until fragrant, spray Shao wine and hazel mushrooms, stir fry evenly, then add the other three ingredients and bring to a boil, simmer for 25 minutes on medium heat, and then turn to medium heat to collect juice.