Nanchang style rural roasted chicken

1. Clean the chicken, chop it into small pieces, blanch it in boiling water, and set aside for later use.

2. Wash shiitake mushrooms, squeeze out water, set aside.

3. Prepare the ingredients.

4. Heat the wok with oil until 70% hot, then pour in the chicken chunks and stir fry.

5. Stir fry until all the chicken chunks turn white, pour in sweet glutinous rice wine, stir fry well, then add the ingredients in Figure 3 and stir fry until fragrant.

6. Add dark soy sauce, salt, and chicken essence, stir fry well.

7. Pour in the shiitake mushrooms and stir fry well.

8. Pour in another 1000 milliliters of water, bring to a boil, then turn to low heat and simmer for 40 minutes.

9. After the soup starts to thicken, turn to high heat to collect the sauce, stir fry continuously, and let the soup evenly wrap around the chicken chunks and shiitake mushrooms until the water is drained and the thick soup is left.