1. Ingredients: 1 young rooster (about 1000 grams), 100 grams of wild hazelnut mushrooms, 20 grams of green onion, 5 slices of ginger (about 15 grams), 10 grams of dried red pepper, aniseed 3 pieces, 2 tablespoons of cooking oil (about 30ml), appropriate amount of salt, 2 tablespoons of cooking wine (about 30ml), 4 tablespoons of light soy sauce (about 60ml), 5 grams of rock sugar, water.

2. After preliminary processing of the tender rooster, remove the head and buttocks, wash and drain the water, and chop into small pieces;

3. Remove impurities and roots from the hazel mushrooms, and rinse with clean water Rinse clean, soak in warm water for 30 minutes, drain and set aside. Filter out impurities in the water used to soak the hazelnut mushrooms and set aside later;

4. Heat a wok, add 2 tablespoons of oil, and wait until the oil becomes oily. When the heat is 60% hot, add the chicken pieces and stir-fry until the chicken changes color and the water dries up;

5. Add onions, ginger, aniseed, and dried red pepper, stir-fry until fragrant; add hazelnuts Stir-fry the mushrooms together; add soy sauce, sugar and cooking wine, stir-fry the color evenly, add the water in which the mushrooms have been soaked and boiling water and bring to a boil;

6. Cover and simmer over medium heat for about 30 minutes, until the chicken When crispy and the soup thickens, season with salt and serve.