Prepare cut chicken by removing internal organs, removing oil, and washing it clean.

When the water boils, add the trimmed chicken and boil it until it is 80% cooked.
(At this time, the water should be submerged to some extent without weight.)

While the chicken is cooking, prepare the onion by cutting it long, cut the green onion diagonally, cut the carrot into 2cm pieces, and cut the potato 1.5 times larger than the carrot.

When the chicken is 80% cooked, throw away the boiled water and wash the boiled chicken again.
Put 400ml of water and all the rest of the seasoning in a concave pan and boil it with only boiled chicken, potatoes, and carrots.

Add chicken, potatoes, and carrots and boil them, and when the potatoes are fully cooked and the seasoning boils down to about 1/3 of the time, reduce the heat to low.

Reduce the heat, add onions and green onions, and boil again over medium heat.

Turn off the heat when the ingredients and seasoning are mixed evenly.

Put it nicely in a bowl.