1. Wash the chicken, cut large pieces into the pot, add water, ginger slices, a little cooking wine, boil for 2 minutes to remove blood;
2. Heat oil in a pan, add scallions and sliced ginger until fragrant;
3. Peel lotus root, wash and cut into hob pieces, wash thumb carrot;
4. Add the chicken nuggets, lotus root, and carrots that have been blanched and stir-fried for a while, then directly add light soy sauce, dark soy sauce and other seasonings;
5. Add in boiling water that is less than 2/3 of the height of the chicken nuggets, cover and simmer;
6. When the soup thickens, turn off the heat and serve.
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