1. Cut local chicken into pieces, boil the chicken pieces in a pot under cold water, and add cooking wine.
2. Cook for half a minute after the fire is boiled.
3. Wash the blanched chicken nuggets and set aside.
4. Add green onion, ginger, aniseed chicken nuggets and plenty of water to the casserole.
5. Turn to a low heat and cover and simmer for about 1 hour after the high heat is brought to a boil.
6. During the processing of the side dishes: wash the mushrooms, remove the roots, and cut into small pieces for later use.
7. Peel and cut potatoes, soak in water for later use.
8. Wash the wolfberry and set aside.
9. Add a teaspoon of salt after 1 hour.
10. Pour in mushrooms and potato wedges and mix well.
11. Sprinkle with goji berries and simmer for about 20 minutes until the potatoes and mushrooms are cooked through.
12. Sprinkle with chopped green onion after serving.
Tips:The chicken soup itself is very delicious, without too many other seasonings.
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