1. Soak Agaricus blazei in advance.
2. Chop the chicken into large pieces and boil for 2 minutes in a pot of clean water. Wash the blood foam with warm water.
3. Heat oil in a wok, add green onion and ginger and stir fry until fragrant.
4. Add the chicken and stir fry until the moisture is dry and the chicken is slightly yellow.
5. Add cooking wine, soy sauce, and pepper powder and continue to stir fry.
6. Add enough hot water to filter the water of Agaricus blazei Murrill to remove impurities and put it in the soup.
7. Transfer to a clay pot and simmer over medium-low heat.
8. Cut the yam into large pieces and soak in water to prevent discoloration.
9. When the chicken is almost cooked, add Agaricus blazei and cook for 10 minutes. Season with salt.
10. Add yam until the yam is cooked and soft.
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