1. Wash the chicken thighs with clean water and cut into pieces; soak the mushrooms in clean water for 0.5-1 hour to swell up, and then wash them with clean water; wash and chop the ginger and garlic.
2. Add appropriate amount of water to the wok, add the chicken pieces and boil for 1 minute.
3. Take out the chicken nuggets, soak them in clean water, and pick up the pots for later use.
4. Add appropriate amount of oil to the wok, add ginger and garlic, and sauté.
5. Add the chicken nuggets and stir-fry for 30 seconds.
6. Put an appropriate amount of water (the water covers the chicken nuggets), add the shiitake mushrooms, add an appropriate amount of salt, chicken essence, and monosodium glutamate, and simmer for 5 to 8 minutes (when the water is simmered until there is 10% of the water).
7. After serving, sprinkle an appropriate amount of chopped green onion on top of the chicken nuggets.
Tips:When stewing chicken nuggets, be careful not to burn the chicken nuggets in water, and do not put too much salt and chicken essence, which may be salty.
