1. Chai chicken is washed after preliminary processing (hair removal and viscera removal);

2. Remove the head and tail (that is, the bottom) of Chai chicken, cut off the nails of chicken feet with scissors, put them in a boiling pot filled with cooking wine for 5 times to remove blood foam, then put them in a soup pot with enough water to boil, and cook for 20 minutes on medium fire;

3. Wear gloves to peel the yam, wash it and cut it into hob blocks, and soak it in water in advance. After the chicken soup is boiled, put it into the chicken soup;

4. After 20 minutes of medium fire, turn to low fire for 2 hours and add salt to taste.