Spring Onion Chicken Soup



  • 1 Beacon Chicken whole leg 
  • 1 big bowl of plain water
  • 1 teaspoon of salt 
  • 1 teaspoon of white pepper
  • 3 spring onion


  1. Boil a pot of water and set aside.
  2. Wash the chicken leg and spring onion, then chop the spring onion.
  3. Prepare a wok, put the chicken skin part face down into the wok, and fry it over low heat until golden brown and fragrant.
  4. Let the pan-fried chicken cool for a while, cut into strips, and then put it back into the pot and stir-fried it until it is cooked.
  5. Pour the boiling water into the wok and simmer on high heat with the pan-fried chicken.
  6. Add appropriate amount of salt and white pepper.
  7. After simmering for 3 minutes, pour the hot soup into a bowl filled with raw green onions and enjoy.