Steps in the process: 1. Prepare the necessary materials, clean up the chicken thighs, and slice the shiitake mushrooms to cut off the root and rinse them.
2. Slice the mushrooms into two, or three, pieces with a knife, so that the mushrooms can be more easily flavored.
3. Chop the chicken thighs into pieces with a knife.
4. Add water to the pot, cold water into the chicken pieces blanching, water boiling boil 4-5 minutes, skim off the floating foam, the chicken pieces fished out, drained water for use. Chicken pieces of blanching, to cold water into the blanching, so that the chicken pieces of blood water to remove clean, chicken pieces to eat not fishy.
5. Re-add water to the pot to boil, under the mushroom blanching, blanching mushrooms until soft, the mushrooms out, drain the water to be used. Mushroom cap folds are easy to hide impurities, or wood shavings, mushroom blanching can remove impurities and odor, can keep the flavor of the mushroom more pure.
6. Add oil to the pan and heat, add green onion, ginger, garlic, peppercorns, spices and dried chili pepper and stir-fry, then add chicken pieces and stir-fry for 1-2 minutes.
7. Drizzle in cooking wine and braised soy sauce, and stir-fry the chicken pieces for color.
8. Add the mushrooms and stir-fry evenly, pour in hot water, the amount of water and the ingredients can be the same, then add the sugar, boil over high heat, turn the heat to low and cook to taste.
9. Burning left a little soup, add salt, large fire juice, turn off the fire, sheng out of the plate can be.