1. The chicken pieces are cleaned and drained for later use.
2. Wash the edamame shells and set aside.
3. Slice the ginger and garlic separately and set aside.
4. Heat the pan, pour a little oil and then add the chicken fat and stir fry to get the oil.
5. Pour the chicken nuggets.
6. Stir fry over high heat until the chicken is discolored and the skin is slightly shrunk.
7. Pour a little cooking wine and stir-fry.
8. Pour in the dark soy sauce and stir well.
9. Pour in the edamame and stir fry for a while until the edamame changes color.
10. Add the right amount of salt.
11. Pour the Taiwanese rice wine into about two-thirds of the chicken.
12. Pour in a little thirteen incense and stir well.
13. Add the chicken liver and heart, and turn to a low heat to a slow boil.
14. When 1/3 of the soup is added, add garlic slices and stir-fry for a while, then it can be served.
Tips:1. Don't add water during the whole process. Use Taiwanese rice wine instead of water. Two-thirds of it is enough. The chicken is tender and easy to cook. Just cook it over a low heat. Of course, if it is a wok, you may need to add more rice wine.
