1. Bone the chicken legs and cut them into pieces. Don’t be too small. The meat will loose when simmering.
2. Shiitake mushrooms, sliced green onion, garlic and ginger
3. Chicken blanched water skimming
4. After the oil is hot, stir-fry the onion, ginger, garlic and fragrant
5. Add chicken
6. Add shiitake mushrooms
7. Add the yellow braised sauce and stir fry evenly
8. Bring to a boil with a proper amount of water
9. Pour into a casserole and simmer on medium-low heat for about half an hour
10. When the soup thickens and stir slightly, add coriander to garnish to enhance the flavor. You can also add green peppers
