1. Rinse the chicken well, then drain the water.
2. The chicken can also be made whole. Cut off the chicken butt, cut off the nails of the chicken feet, and then chop into small pieces (because the chicken is too old, try to chop smaller).
3. Slice the ginger as much as possible, a little pepper, and anise, (in the material box) because I don’t like the seasoning too strong, which affects the umami taste of the chicken.
4. I use a casserole pot, but other pots that I don’t have are fine. After putting the chicken nuggets, put ginger slices, feed box, jujube (after wolfberry), and then drip a drop of cooking wine. Fill it with a little more water, because the blood foam will be skimmed after opening.
5. After the big fire has boiled, turn to a low fire.
6. After boiling, skim the blood foam (a few times more). After skimming clean, turn to low heat and simmer slowly.
7. After an hour and a half, add appropriate amount of salt (not too salty to cover the umami taste), and add wolfberry. Ten minutes later, put in the right amount of MSG and stop the fire.
8. Let’s eat!
