Please prepare the ingredients first. It is said that it is not fresh for chickens to be slippery when they are rubbed on the surface.

Cut the ends of chicken wings with scissors.

Cut the chicken's stomach with scissors and remove white fat from the tail and neck.

Remove the red internal organs between the bones with your fingers.

If the intestines don't come off well, it comes off easily if you rub it with a brush.

Please cut the tail of the chicken, too.

When I collected the removed fat and intestines, it came out pretty well.

Wash the trimmed chicken clean in water.
Cooking is not a big deal, but chicken preparation takes up half.

Put the chicken in a large pot and pour about 2.5L of water

Add onion-1 (two small), whole garlic-1 handful (approximately 10 grains), green onion-2 and ginger-1toll (optional) and boil chicken for 20 minutes

Please make the sauce while the chicken is boiling.
Mix red pepper powder-1 tablespoon, minced garlic-1/2 tablespoon, vinegar-1 tablespoon, sugar-1/2 tablespoon, mustard-1/2 tablespoon, soy sauce-2 tablespoon, chicken broth-1 tablespoon (replaceable with 1 tablespoon of hot water).

Remove the foam from the broth, which is being boiled in appearance, with a ladle.

After about 20 minutes, turn the chicken over and cook for another 20 minutes.

When the chicken is done, remove it and place it on a large plate.

Don't turn off the stove and remove all the watering ingredients from the chicken stock and discard them.

Cut chives in half and blanch them in boiling chicken stock for about 1 minute.

Put blanched chives on top of the chicken and if you like it with broth, put the broth in a bowl with the chicken.

Completion.