3. Boil the cut chicken pieces to remove blood water and drain them.

4. Heat oil in a pot, then add the kāojiāo for aroma.

5. Add chopped green onion and ginger to stir-fry.6. Add the chicken pieces and stir-fry.7. Add the sōngóo and stir-fry.

8. Add an appropriate amount of water, cook on medium heat.

9. When the broth is hot, add sweet potato starch, season with salt to taste.

10. Cook until the sweet potato starch is soft, then serve, garnish with chopped garlic sprouts.

Cooking tip

Sweet potato starch takes longer to cook, so it should be added earlier.

After the broth heats up, addthe yam starch noodles.Add an appropriate amount of salt for seasoning. Cook until the yam starch noodles are soft, then remove from heat and serve in a dish, sprinkling with chopped garlic chives.