1. Cut the chicken thighs
2. Boil cold water into the pot, skim off any foam, and then rinse twice with hot water to completely remove the blood foam
3. Soak the mushrooms in advance and set aside
4. Put oil in the pan, pat the garlic loosely and fry until the surface turns yellow
5. Add roast chicken seasoning. This is the easiest way to do this, as the seasoning is just the ready-made roast chicken seasoning that I bought.
6. Stir-fry until red oil
7. Pour in the blanched chicken nuggets
8. Stir fry for 2 minutes to force out the fat
9. Cut the white radish into pieces with a hob and put in slices of shiitake mushrooms. I put a few whole shiitake mushrooms to make the finished product look good.
10. Pour the water for soaking shiitake mushrooms. The soaked water must be heated in advance. Otherwise the cold water will affect the taste of the meat
11. Boil on high heat and turn to low heat for 20 minutes
