1. Clean the chicken and chop off the chicken feet.
2. My spoonful = 30ml.
3. Mix the sauce and bring to a boil.
4. Put the chicken in a low heat, cover the pot and cook slowly.
5. Turn the chicken over every 10-15 minutes to prevent it from sticking to the pan. Use a spoon to pour the sauce on the chicken and put the chicken cavity in it.
6. 45 minutes.
7. After 1 hour, use your chopsticks to prick the thick part of the chicken thigh. It is easy to poke in, and it will be cooked without blood flowing out.
8. Cut the pieces after letting cool thoroughly.
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