Panax quinquefolium
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First remove the chick's chicken feet, cut it from the back, flatten the chicken, apply the food color to the inside and outside of the chick, then fry it in the oil and deep-fry until it is ready.
Put the oil, onion and garlic in the pan, add some water and stir into the soup, put the fried chicken into the soup, then pour the ginseng and water together into the pot and stew for 40 minutes. Pan. Use broth to fry the leaves, onions, ginger, and mushrooms into a gravy and pour over the chicken. This dish is ready.
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