1. Preparation:
Cut the chicken into small pieces, marinate them to absorb flavors, cut the mushrooms into pieces, soak the dried mushrooms in water, and prepare garlic, onion, salt, and black pepper.
2. Pre-treatment for removing fishy smell:
Put the chicken in a soup pot with cold water, add ginger slices and cooking wine, blanch it, skim off the blood scum, then take it out and drain it.
3. Simmering to Infuse Flavor:
In a non-stick soup pot, add a little oil, stir-fry the ginger and scallion segments until fragrant, then add the chicken and stir-fry until the surface is slightly browned. Add sufficient water (or stock) to cover the ingredients, bring to a boil， then turn to low heat and simmer the mushrooms slowly for 30-40 minutes.
4. Seasoning and Finishing:
Add a little salt and black pepper to enhance the flavor， sprinkle with chopped cilantro (or scallions) and serve.