1. 5g chopped green onion
2. 5g coriander, cut into sections
3. Put 1 chicken leg into the pot in cold water, blanch the water to remove the fishy and blood foam
4. Add the blood-free chicken thighs to 1 liter of water, add cooking wine, star anise, ginger slices, and boil on high heat to medium heat for 30 minutes
5. Pour water into the pot, add salt and pepper and bring to a boil
6. Pour the cooked pepper water on the cooked chicken drumsticks
7. Sprinkle with chopped green onion, coriander, and millet pepper
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