1. Material: half a chicken, some dried black truffles, a fragrant leaf, a small piece of cinnamon, some pepper, a fennel, a piece of ginger or galangal.

2. Wash the truffle slices and soak them in cold and warm water for 30-40 minutes.

3. Chop half a chicken, put it in a pot and blanch it in cold water for one minute. Turn off the fire, take out the chicken and rinse it.

4. Cut the ginger into small pieces with a knife, about 10 pepper, a fragrant leaf, a cinnamon and a aniseed.

5. Take another casserole or soup pot, put the chicken pieces in it, then add the water that has not eaten the chicken pieces and add the seasoning on it. After boiling for 5- 10 minutes, turn to low heat and stew, and add black truffles. An hour and a half. Two hours. Turn off the fire. No need to put salt, because chicken has a unique salty taste, and the umami taste of black truffles is also natural.