1. Materials ready
2. Wash the chicken and cut into small pieces
3. Soak shiitake mushrooms in warm water, rinse and remove, cut carrots and green peppers, slice ginger, peel off garlic
4. Heat oil in a pot, add ginger and garlic until fragrant
5. Pour the chicken nuggets and stir fry over high heat
6. Stir-fry until the chicken changes color into light soy sauce, remove, and stir-fry with cooking wine until it is colored
7. Pour water
8. Add shiitake mushrooms and carrots, bring to a boil on high heat, simmer for 15-20 minutes on low heat
9. Open the fire to collect the juice
10. Add the green pepper, add salt, stir fry while collecting the juice until thick.
