1. Wash the grass chicken and drain the water,
2. Prepare chopped ginger and green onion,
3. Pour water into the pot, add star anise, cinnamon, onion knot and boil.
4. Add the grass chicken, boil on high heat, add the cooking wine, boil, and rinse with cold water against the chicken skin, then add to the pot to boil on high heat, then remove and rinse with cold water, then boil in the pot for 20 minutes, turn off the heat and simmer until slightly cool.
5. Scoop and brush with sesame oil,
6. Chop the chicken legs and put them in the basin,
7. Pour a little sesame oil in a hot pan, add ginger under the warm oil until fragrant, then add chopped green onion,
8. Pour in the right amount of chicken broth and bring to a boil,
9. Season with salt and MSG.
10. Add the chopped green onion and ginger to the bowl first, and then add in the first.
Tips:1. Repeatedly showering chicken with cold water can make the chicken skin firmer, tender and smooth after the process of thermal expansion and contraction.
2. The chicken thigh is the thickest part of the chicken. The cooking time depends on the size of the chicken. You can insert the thickest part with chopsticks. The juice comes out without blood, indicating that it is cooked.
3. The seasoning soy sauce can be changed according to your favorite taste.
