1. Wash the chicken clean.
2. Soak raw chestnuts in sugar water overnight, boil them in a pot, peel them and set aside.
3. Soak the dried tea tree mushrooms in advance, remove the roots and impurities, and wash them for later use.
4. Slice ginger and cut green onion into sections for later use.
5. Cut the chicken into small pieces and blanch them for later use.
6. Add green onion, ginger, aniseed, dried red pepper, and stir fry for a nice flavor.
7. Heat the wok, add the chicken nuggets and stir fry when the oil is heated to 60% heat. Fry until the chicken is discolored and the water is dried.
8. Add soy sauce, cooking wine, sugar, and stir-fry evenly.
9. Add tea tree mushrooms and chestnuts and stir well.
10. Add boiling water and the water that has been soaked in tea tree mushrooms. Bring to a high heat, cover and simmer on medium heat for about 30 minutes, until the chicken is crispy, and finally season with salt, and the soup will thicken.
