(1) Wash the chicken, cut it into upper pieces, put it into a basin and marinate it with a little soy sauce and cooking wine for 20 minutes; cut green onion into segments; cut ginger into slices.

(2) the marinated chicken pieces into eighty percent of the heat of the oil fried through, fish out the oil control; the chicken into a bowl, add soy sauce, refined salt, broth, scallion segments, ginger, star anise, sugar, on the cage on high heat steaming 30 minutes to remove.

(3) Pour the broth from the steamed chicken pieces into the pot, and snap the chicken pieces into the plate. Boil the soup in the pot, season with MSG, thicken with water starch, thicken the soup, and serve.

Features:

The chicken is tender and aromatic.