Cut the chicken into pieces. Slice onion, ginger and garlic. Put the right amount of oil in the pot. Stir-fry chili until fragrant, then add onion, ginger, garlic and dried chili. After pouring in the chicken pieces, stir-fry the meat with high fire, and the color of the chicken turns white. Add appropriate amount of soy sauce and salt, stir well, and add appropriate amount of water. The fire is boiling. Skim off the foam. Pour into the casserole. Stuffy for about an hour and a half. If stewed chicken is delicious, casserole stew must be better than pot stew.