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1
Peel the carrots and cut into pieces, slice the ginger, clean and cut the chicken into pieces and set aside. -
2
Cut the mushrooms in half and clean them. -
3
Heat the oil pan until it is six-mature, pour in corn oil, add ginger, rock sugar, tangerine peel, and bay leaves and stir-fry for a while -
4
Pour in chicken nuggets -
5
Stir-fry quickly and evenly. -
6
Add carrots and stir-fry evenly -
7
Add a spoonful of light soy sauce -
8
Stir-fry evenly -
9
Pour the chicken and carrots into the crock pot and cook over high heat for 25 minutes -
10
Pour in the mushrooms and cook over high heat for 15 minutes -
11
Add a spoonful of salt, mix evenly and serve. -
12
Picture of the finished product, a bowl of steaming soup is ready, let’s eat!
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