1. 把薑、蒜頭、八角、清水及調味料放入湯鍋裡煮沸，以大火滾煮10分鐘。 2. 將雞洗淨後放入湯內，再次煮沸後，加蓋，改用慢火煮約30-40分鐘至入味及雞肉熟透。取出，冷卻後剁塊食用。
備註：在煮雞的過程當中需要把雞翻轉數次，讓燜煮均勻。
1. Place ginger, garlic, star anises, water and seasoning into a pot, bring to the boil, cook over high heat for 10 minutes. 2. Rinse the chicken and put into the stock, bring back to the boil. Cover, cook over a low heat for 30-40 minutes until the flavour has been absorbed and the chicken is cooked through. Remove the chicken, leave to cool , then cut into pieces. Serve at once.
Note : Turn the chicken constantly during stewing until chicken is done.
