1. Wash the black-bone chicken, cut into pieces, add water to the pot, and boil it with 3 to 4 times more water than the black-bone chicken.
2. Add green onion and ginger slices.
3. Bring to a boil, simmer on medium and low heat.
4. Wash the lotus root and peel it off.
5. Cut into slices less than one centimeter thick. (No need to clean after cutting)
6. Add lotus root slices when the chicken is simmered.
7. Add salt and continue to simmer until the lotus root slices are crisp.
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