1. Soak the mushrooms in advance, chop the chicken into small pieces, boil in a pot under cold water, and blanch to remove blood impurities.
2. Pour an appropriate amount of oil into the pot, stir-fry the blanched chicken nuggets, and fry until the chicken nuggets are slightly browned.
3. Add ginger, dried chili, cinnamon, star anise, bay leaves, cumin, rock sugar.
4. Put an appropriate amount of salt.
5. Put an appropriate amount of dark soy saucers to color.
6. Put an appropriate amount of light soy sauce.
7. Put an appropriate amount of chili sauce.
8. Add the dried shiitake mushrooms that have been soaked, pour in enough boiling water, bring to a boil over high heat, and simmer the broth over medium and low heat.
Tips:*Dried shiitake mushrooms must be used for shiitake mushrooms. After soaking, the taste is strong and fresh shiitake mushrooms can't be compared.
*This dish is a bit salty and delicious, so you should put less rock sugar to improve the flavor.
