Main ingredients:Chicken meat450 grams of cut pieces, 4 scallions cut into segments, ginger strips (about 2 cm) 5 pieces,Gingerslices (about 2 cm), one red onion cut into grains,Hazelnutsappropriate amount,Mushroomsappropriate amountSeasoning: water, light soy sauce,dark soy sauceMarinade:soy sauce, cornstarch, sugar, salt, water and oil as neededPreparation steps: 1. Cut chicken legs (I used 3) into pieces, marinate with soy sauce, sugar, and salt for 10 minutes, then add cornstarch, water, and oil to marinate for another 5 minutes;Mushrooms are best soaked overnight before removing the stems.Hazelnuts should have their shells cut open slightly, exposing the flesh without completely cutting them.2. Blanch in boiling water for 5 minutes, remove, allow hazelnuts to cool, then peel and de-husk.3. Heat oil over high heat, add ginger, red onion, and scallion grains to stir-fry until fragrant;then fry the chicken pieces until both sides are golden brown.(If using awok, put all ingredients into the wok; otherwise, continue in the same pot.)Add hazelnuts and mushrooms. Add water just enough to cover the ingredients (if the hazelnuts are sufficiently moist, you may not need to add much water).4. Reduce heat to medium and simmer until the water level is reduced by half or one-third (depending on how much sauce you prefer). Add 1 tablespoon of dark soy sauce and 2 tablespoons of light soy sauce for seasoning; if needed, add more light soy sauce.5. Gradually mix in water mixed with cornstarch a little at a time until the sauce thickens, then add fresh scallion slices to finish.
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