Ingredients:Free-range chicken，Dried mushroomsDried shiitake mushrooms,Winter bamboo shootsWinter bamboo shoots,Mushroom fungusBlack fungus,
Seasonings:, ginger,garlic, cinnamon, dried chili pepper,Garlic, cinnamon bark, driedstar anise,fennel seeds, aged orange peel, cubeb, bay leaf, yellow rock sugar,himalayan pink salt,shaoxing winefennel seeds,Method:1 Cut the free-range chicken into small pieces and marinate with salt, shaoxing wine, and himalayan pink salt.2 Soak the mushroom fungus in water, until it opens up.
3 Slice the scallions, slice the ginger,
green garlic
slightly cut into segments, wash the winter bamboo shoots and cut them into dice.



4 Heat oil in a pot, stir-fry the seasoning ingredients.5 Add the marinated chicken pieces and stir-fry until fragrant,6 Fry the chicken to release oil and become firm.
7 Pour in soy sauce and stir-fry the chicken until it turns color and releases fragrance.



8 Add cooked mushroom water and dried mushrooms, remove the lid and reduce heat to simmer for 30 minutes, add salt and yellow rock sugar for seasoning.
9 Add the winter bamboo shoots.10 After the bamboo shoots are well-cooked, add the soakedblack fungus



. Slightly cook it.11 Finally, add the green garlic segments.12 Thicken with water starch to create a light sauce and remove from heat when the sauce coats all ingredients.
8|Pour in the pre-boiled shiitake mushroom broth and shiitake mushrooms, uncover and reduce heat to a simmer for 30 minutes, add salt and yellow rock sugar to season.



9|Uncover and add winter bamboo shoots.
10|Let the bamboo shoots absorb flavor, then add the soakedblack fungus,，



11|Add green scallion segments at last.
12|Thicken with water starch to make a thin sauce, let the saucecoat all ingredients completely before serving.