Cinnamon, Alpinia officinarum and Angelica dahurica each180g are put into a package (generally, these three main spices are put in the cooked chicken, which can well blend the tastes together). Amomum tsaoko, dried tangerine peel, Fructus Amomi, Fructus Amomi, Rhizoma Kaempferiae, Fructus Amomi rotundus and Fructus Amomi rotundus are 60g each, and star anise and Fructus Foeniculi are 50g each. What the family version wants to do is to reduce the spices, that is, 1 2 kg chicken (4 g spices: cinnamon, galangal and angelica dahurica, 2 g Amomum tsaoko, dried tangerine peel and Amomum villosum, star anise and fennel 1 g, Amomum villosum, rhizoma kaempferiae, cardamom, nutmeg and water chestnut.