Rinse 280g of chicken breast in running water and prepare.

Put 800ml of water, 0.3 tablespoons of pepper, 35g of onion, and 2 tablespoons of soju in a pot and boil it over high heat.

Remove the foam that rises as the water boils and use a spoon to boil it for 10 minutes under medium heat

Cut the bottom of oyster mushrooms and separate them one by one, shred the onions into 2-3mm thick pieces, and slice one Cheongyang pepper.

Prepare 81g of boiled bracken, cut the green onion into 2 to 3cm long, and prepare 1 tablespoon of minced garlic.

Let the boiled chicken breast cool for a while, then wear disposable gloves and tear them apart.

Boiled chicken breast is put in a strainer and only onions and pepper are filtered out, so it comes out about 550ml, so you can use it as chicken soup with water.

Put 1 tablespoon of onion, green onion, and minced garlic in a pot.

Add 1.5 tablespoons of chili oil,

Add 1.2 tablespoons of red pepper powder. (You can add the amount of red pepper powder to your liking.)

Stir-fry it over medium heat over gas heat until the red pepper powder turns red pepper flakes.

Add 550ml of boiled chicken stock,

Add 650ml of water and place on high heat.

When the chicken soup boils up, add bracken, oyster mushroom, chicken breast, and Cheongyang red pepper and toss.

1.5 tablespoons of soy sauce..

2 tablespoons of sand lance extract..

Add 1 tablespoon of chicken stock and boil over high heat. (If you don't have chicken stock, you can add soy sauce or fish sauce while tasting it.)

When the spicy chicken soup boils up, leave the lid slightly open and simmer for about 10 minutes over medium gas heat.

After a while, taste it and if it feels bland, add soy sauce or fish sauce to suit your taste. (The amount of chicken soup may vary depending on the firepower, so if you feel that the amount of soup is insufficient, add additional water and boil it.)

After boiling it for a while, turn off the gas and sprinkle pepper on it, and you're done boiling chicken.