Ingredients:

　　Thighs of chicken900 grams

　　Mushrooms, hazelnut80 grams

　　Sweet potatoFiber 180 grams

　　Star aniseTwo pieces

　　GingerTwo slices

Candied sugar, about ten pieces

　　FenjiaoAbout ten grains

　　Dark soy sauceOne tablespoon

Rice wine one tablespoon

Chopped green onion, salt as needed

Chicken stewed with mushrooms and potatoMushrooms.Cassava starch

1. Rinse dried hazelnut mushrooms in clean water, then soak them in clear water.Cassava starchSoak the cassava starch in clear water in advance.Before frying, squeeze out excess moisture by hand.

2. Boil water in a pot and add one spoon of cooking wine. Blanch the chicken thighs for five minutes, then remove and set aside.

3. Heat oil in a pan, add candied sugar and cook over low heat.Cook the sugar until it turns a light brown color.

4. Add the blanched chicken thighs and stir-fry to develop the color.Stir well after adding scallions, ginger, star anise, dried red chili, and fenjiao.ChiliContinue stir-frying until the chicken is evenly colored.Evenly coat the chicken with a caramelized surface.5. Boil in large fire first, then switch to medium heat after the soup boils, add hazelnut mushrooms and simmer for twenty minutes.6. Add the softened cassava starch, season with salt as needed, and simmer for ten more minutes before serving.

Tip1. Rinse the hazelnut mushrooms thoroughly several times to remove any sand or stems that may affect taste.2. Soak the cassava starch in advance.

The time to add the cassava starch depends on its texture.

Adding too early will cause it to stick, adding too late will make it hard.

For tougher cassava starch,

it is recommended to soften it first in clear water, then immerse it in cold water. Add the cassava starch two minutes before serving.After adding the cassava starch, stir frequently to prevent sticking to the bottom.If added too early, the noodles will stick together.If added too late, the noodles will become hard.

For more durable noodles.It is recommended to first boil the noodles in water until slightly soft, then soak them in cold water. Add the noodles to the pot about two minutes before serving.

Always stir the noodles frequently when they are cooking to prevent burning at the bottom.