1. Wash the chicken after preliminary processing (feathering, disemboweling and removing internal organs). 2. Remove the head and tail of the chicken, cut off the nails of the chicken feet with scissors, blanch it in a pot of boiling water with cooking wine for 5 seconds to remove the blood foam, then put it into a soup pot filled with enough water and bring to a boil. Simmer for 20 minutes. 3. Wear gloves to remove the skin from the yam, wash and cut into hob pieces, and soak the gorgon seeds in water in advance. After the chicken soup boils, add it to the chicken soup. 4. After simmering on medium heat for 20 minutes, turn to low heat and simmer for 2 hours, then add salt to taste.