I cut off the tail and the oily part of the chicken with scissors, boiled the chicken deeply, and applied only the meat.

Add the marinated chicken seasonings one at a time to the lean meat and mix gently to ensure that the basic seasoning is soaked well

Dried bracken was bought from Jeju Island, dried taro pods were dried well by my mother, and two dried vegetables were boiled once, washed two or three times, and squeezed to cut them into appropriate lengths.

Cut the green onion into one finger length pieces, and cut the white stem into half plump pieces! I used the anchovy broth that I made while cooking salted shrimp pumpkin stew. (Next time, I'll add green onion roots to make anchovy broth.)

Mix the chicken stock and anchovy stock in half and boil the marinated chicken (as if boiled for 7 to 8 minutes over medium heat) and boil it one more time with bracken > taro and green onion. You don't have to boil it for too long after adding green onions!

When I tasted it, I thought it was a little bland, so I added 1 tablespoon of soy sauce, 1 tablespoon of red pepper powder for color, and a little ground pepper because it had meat in it.