1. Prepare a whole chicken and wash it. If you don't like being too greasy, you can remove the chicken skin and excess oil.

2. Peel and slice the ginger, then put the onion and ginger slices into the chicken belly to remove the fishy smell. Boil boiling water in a large pot, and put the whole chicken in boiling water. Be careful not to take too long. Immediately after the chicken is fished out, cold water is introduced to increase the elasticity of the chicken and drain the water.

3. Mix a proper amount of honey and water into honey water, coat the whole chicken surface with honey water and dry it.

4. Add half the oil to the pot. When the oil temperature reaches 70%, pour the oil into the chicken skin and fry it until it is golden yellow and visible to the naked eye. The time should not be too long, so as not to burn the chicken.

5. Boil the water in the pot again, add two spoonfuls of cooking wine, one spoonful of oyster sauce, one spoonful of soy sauce, two spoonfuls of salt and about 10g of white sugar, and then prepare some spices such as star anise and cinnamon into the pot to enhance the fragrance and remove the fishy smell.

6. After the soup is boiled, pour it on each side of the chicken to make every part of the chicken taste evenly. Turn to low heat in about fifteen minutes, and simmer for about one hour and twenty minutes, waiting for the taste.

7. When there is little soup left in the pot, you can add some salt as the last seasoning and continue to pour the soup on the chicken that has not touched the noodle soup. It can be cooked in three minutes.