1. Blanch the chicken.
2. Put enough water in the pot with spring onion and ginger five-spice powder. Simmer for 30 minutes.
3. Cut the yam and carrot into pieces with a hob.
4. Add carrots, yam, wolfberry, and stew until the carrots and yam are soft and rotten. Season with salt and oil to taste.
5. Sprinkle coriander and chopped green onion.
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