1. Prepare ingredients
2. Chop the chicken legs into small pieces, and cut the shiitake mushrooms into pieces
3. Boil water in a pot, add chicken nuggets, green onions, ginger, cooking wine, blanch for 10 minutes
4. Put oil in the pan, add rock sugar and fry the sugar color, add chicken, green onion, ginger, garlic and stir fry
5. Add 3 spoons of light soy sauce, 2 spoons of oyster sauce, 1 spoon of dark soy sauce, stir fry evenly
6. Add shiitake mushrooms and stir-fry again evenly
7. Add water and carrots to a boil over high heat, then turn to medium heat and simmer the cooked chicken nuggets. Finally, add salt and peppers, and then close the juice over high heat.
