1. Wash the fresh chicken and chop it into chunks;
2. Put cold water into the pot, boil for about 2 minutes on high heat, and let out the net foam;
3. Remove the chicken nuggets and rinse them with non-hot water;
4. Put it in a saucepan and add enough water;
5. Scallion, ginger, star anise and cooked ham are packed into a tea bag; (if you don’t have ham, you don’t need it)
6. Put the seasoning bag into the saucepan;
7. The fire is boiled, and the scum is removed again;
8. Turn to low heat, cover the pot and simmer for 3 hours until the chicken is cooked through. Finally, add some salt, and it's ok.
Tips:1. The quality of the chicken is very important. The chicken used in the soup must be fresh, and it must be a free-range chicken with a long growth period to ensure the freshness of the stew;
2. Cooked ham can be fresher, if not, you can use it; you can also add a little chicken essence for freshness
3. The time for boiling the soup depends on the condition of the chicken, and the chicken is cooked well;
4. Drinking soup and eating meat is the "king way". Don't throw away the meat. No matter how fresh the soup is, there are only unsaturated fatty acids. The main nutrients such as protein and minerals are still in the chicken.