1. Seasoning: ginger cut into pieces, garlic cloves opened with the back of a knife, green onions cut into sections, 2 dried red peppers, 4 star anises.
2. Cut half a chicken (tender chicken) into small pieces, rinse with water, add a spoonful of oyster sauce and a spoonful of cooking wine, stir evenly and marinate for half an hour.
3. Cut the potatoes into pieces, add water to soak the potatoes, add a teaspoon of salt, soak for 10 minutes; then rinse with water several times (mainly to wash off the starch in the potatoes)
4. Soak dried shiitake mushrooms in advance, cut into small pieces after soaking soft, and reserve shiitake mushrooms for later use.
5. Pour oil in a pot and heat to 60% heat, sauté the onion, ginger, garlic, star anise and dried chili; saute the seasoning and add the marinated chicken nuggets and stir fry over high heat.
6. Stir-fry until the chicken is discolored, add a spoonful of dark soy sauce and a spoonful of sugar to continue to stir-fry evenly.
7. Add hot water, the water is higher than the chicken.
8. Add potatoes and shiitake mushrooms, stir fry, add a teaspoon of salt, a teaspoon of oyster sauce, boil the water, turn to medium-low heat and simmer.
9. Simmer over medium-low heat until a small amount of soup remains at the bottom of the pot, turn off the heat; add green onions and coriander to serve.
