Take out the internal organs of the whole chicken and cut off the head, bottom and feet of the chicken. If there is a lot of chicken oil, cut off large pieces of oil. Those who like to eat chicken feet can keep them and cut off their nails.
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Slice ginger and wash fennel and cinnamon leaves.
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Put the whole chicken in the pot, add water, and pour in the freshly cut ginger slices and washed aniseed. Turn down the fire.
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Prepare soaked fungus, washed coriander, fried egg skin and egg skin. See the recipe for laying egg skin before.
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According to the size of the chicken, poke it with chopsticks after 40 ~ 50 minutes. If it can be inserted into the meat quickly, it means it has been stewed. Take out the whole chicken and let it cool.
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Tear shredded chicken. If it's too much trouble, you can just get the big piece of meat off!
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Add three spoonfuls of chicken soup to the pot, add appropriate amount of cold water, and according to the number of people, open the fire to boil.
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When cooking chicken soup, cut the parsley and shallots into pieces for later use.
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Light soy sauce, one to one balsamic vinegar, and then mixed with sesame oil.
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Prepare the right amount of starch.
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After the chicken soup is boiled, add the torn chicken.
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Add the soaked and washed auricularia auricula and cut the egg skin.
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Add melted starch water and shallots, bring to a boil, and add appropriate amount of salt, chicken essence and black pepper.
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When eating, add a proper amount of coriander and two spoonfuls of seasoning (soy sauce sesame oil prepared before) to the bowl. If you don't like it, don't add coriander and the flavor of this seasoning.
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Chicken soup smells delicious. Let's eat.
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