1. Put the green onion or onion in an insulated bowl, pour in the boiling water and submerge it, put it for 30 seconds, then drain it. When it's cool enough to handle, peel it for use.
2. Heat 1 tbsp oil in a fireproof casserole. Fry bacon for about 3 minutes, turning frequently until crispy. Drain with a leaky spoon.
3. Put the onion in the casserole and fry for 5 minutes on medium high heat, or until it turns brown. Drain with a leaky spoon.
4. Put the mushrooms in the casserole, add the remaining & frac12; tablespoon oil if necessary, fry for 3-4 minutes, turn frequently until golden.
5. Pour half of bacon and green onion back into the casserole, then put the chicken on it, and sprinkle the other half with bacon and green onion. Bundle the herbs into a bunch and put them into the pot. Add soup and wine, and add more pepper to taste.
6. boil the soup and simmer for 15 minutes. Place the carrots and simmer on low heat for 30 minutes or until the chicken is done, and the carrots are crispy and tender.
7. Remove the chicken and put it on a heated plate. Strain the soup into a saucepan. Add bacon, mushrooms, green onions and carrots and keep the temperature.
8. Put the bunch of herbs back into the drained soup, add sugar and boil until the soup thickens to about 360 ml. Melt cornmeal with a little water to make a smooth sauce. Pour into the soup and stir. Stew until thick. Season to taste and discard the bunch of herbs. Spoon the sauce over the chicken and vegetables. Sprinkle with parsley and serve.