Raw materials:

1 tender chicken about 1000 grams, 1500 grams of water bean flower, 100 grams of Weining ham, 80 grams of dried asparagus.

Seasoning: chicken oil, monosodium glutamate, salt, ginger, scallions, pepper and other appropriate amount.

Accessories: soybean sprouts, seaweed, fungus, pea tips, cabbage and so on.

Method of production:

1, ham washed and cut into slices, dried asparagus with clear hair open cut into thin slices for use.

2, young chickens slaughtered hair wash, cut down the chicken head, neck, feet, wings, pot boiling water pot under the chicken head, neck, feet, wings, and chicken body to cook a little bit, beat off the blood foam, under the ginger, ham slices, dried asparagus slices continue to simmer until the chopsticks can be inserted into the chicken when the body of the chicken body to the chicken breasts, thighs of the meat pick off the chicken frame back to the pot to continue to simmer.

3, pick off the meat with the back of the knife into a minced meat, and water beans together with a little salt, pepper clockwise mix well, and then on the drawer steamed to be used.

4, when serving chicken broth on the fire boil, put soybean sprouts, steamed chickpea flowers, chicken oil, scallions, monosodium glutamate, while serving under the side dishes.