One chicken, half of which is used to make hand-torn chicken and half of which is chopped and marinated for soup. You can look up the previous recipe.

The snails raised a few days to spit out the sediment, brush clean, cut the tail

Chopped chicken add salt, a little pepper, ginger, a little wine, with the hands of the hand until the gelatin added a little peanut oil, marinated for 10 minutes. Meanwhile boil a pot of water.

Add a little oil to the pot and add ginger

Pour in the chicken and stir-fry, cook the wine

Pour in the boiling water

Cook until boiling

After the chicken broth boils, next to the frying pan is heated

A little oil, pour in the snails and stir-fry with a little bit of wine a little bit of the false piper leaves, and then pour the chicken broth that is boiling next to the stir-frying snails

Pour the soup Pour into the frying pan and boil

The other side of the chicken broth to cook torn chicken is not wasted, the boiled half of the chicken fished up and cooled, waiting to do torn chicken, chicken broth and boiled chicken to the conch chicken broth

boiled

continue to heat and cook for about 15-20 minutes

Add salt, a little pepper to taste, taste appropriate to add the chopped leaves of Piper betle, start the pot!

The other side of the chicken is also torn, ready to mix the ingredients to make torn chicken! It's time to eat, and eat well at dinnertime!