Wash the chopped chicken for spare, and dry the bamboo clams for a few minutes with light salt water. Cut off the white circles of the roots, clean them for use, and soak them in clear water.
Put enough water in the pot, cool the chicken in a cold water pot, turn off the fire after two hours of boiling, and remove the chicken pieces.
Put the chicken pieces, ginger slices, onions in the casserole, boil over the fire, turn to low heat for about an hour until the chicken pieces are soft.
Put the bamboo poles and continue for 10 minutes.
Put in the simmered simmer beforehand, continue to simmer for 5 minutes, season with salt and pepper. You can sprinkle with chopped green onion or parsley.
1. Bamboo rafts are best soaked in light salt water to remove the strange smell of bamboo rafts. Cut off the white circle of the roots, don't mind the taste can not go.