1. Soak the hazel mushrooms in cool water for 20 minutes, wash and drain
2. Chop the chicken into pieces, blanch it in a pan under cold water, and blanch until it changes color. Rinse the froth on the surface with cold water and drain the water.
3. Sliced green onion and ginger and set aside
4. Heat up the oil in a pan, fry the chives and ginger
5. Add the chicken nuggets and fry for 2 minutes
6. Just add cold water to the chicken, then add star anise, rock sugar, vinegar, braised soy sauce, salt, and simmer for 10 minutes after boiling
7. Add hazel mushrooms, turn to high heat and simmer until a little soup remains
Tips:The control of the heat is very important. When frying the chicken, use a high heat, then simmer for 10 minutes on a low heat, then use a medium heat to collect the juice, and finally turn to a high heat when there is a small amount of soup.
The cold water is to make the meat firmer.
Putting rock sugar without white sugar will make the color brighter.
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