No need to be fussy, the chicken that brought this broth with rice and the whole pot was still hungry

Material:

– Half a chicken, 2 tablespoons soy sauce, 2 tablespoons black soy sauce, 1 tablespoon oyster sauce, ginger, a few sprigs of scallions, just enough salt, 1 star anise, 1 pinch of pilot seeds, a little white pepper

Making:

Cut half a chicken into bite-sized pieces, soak the chicken in water first to remove excess blood, then rinse.

Put the chicken in a pot of cold water, add onions and ginger, boil for about 3 minutes and then remove the chicken.

Wash the chicken again with warm water and drain for later use.

Heat oil in a pot, add 1 roll of star anise and pinch of peppercorns and sauté until fragrant.

Add chicken and saute for a bit.

Then, add light soy sauce, dark soy sauce, salt and white pepper to taste.

Add boiling water, just cover the surface of the chicken, add sliced ​​ginger and green onions, bring to a boil over high heat and then lower the heat.

If until the chicken broth is almost completely drained, the chicken is fully cooked and has a nice color, then turn off the stove.

The tender chicken is moderately tender, fragrant, with a slightly strange taste, guaranteed to drift rice on chilly days like this!

Good luck!