1. Prepare ingredients for later use
2. Wash chicken legs and wings with a knife on the back for easy taste
3. Add white pepper, black pepper, salt, a little oil, salted chicken powder and marinate for flavor
4. Heat a cast iron pot or a casserole with a little oil to prevent it from sticking to the pot. Stack sliced ginger, sand ginger, garlic, onion, and chives in order from bottom to top
5. Finally, spread the chicken on the top, cover the pot and heat it over medium heat
6. After cooking, add chopped shallots and chopped coriander, add a little chili powder, and pour hot oil.
7. Fragrant pot
8. The soup is rich and can be called super concentrated chicken juice
Tips:1. In order to avoid being too greasy, cut off the fat skin on both sides of the chicken wings, one on the left and right, and then remove the yellow fat and most of the skin of the chicken thigh (I have been struggling to satisfy my appetite for some months and a half recently) But the taste will indeed be much more refreshing
