Wash the chicken clean, remove the fat, tail, and tip of the wings from the neck, and drain it to prepare. Add the trimmed chicken, 10cm * 2 pieces of green onions, 1 to 8 pieces of ginger, 8 pieces of garlic, 1/2 pieces of onion, half a tablespoon of whole pepper, 5 tablespoons of soy sauce, a pinch of salt, and 9 cups of water (1.8L) and simmer over high heat for 40 minutes.

Prepare egg garnish by separating the whites and yolks. Prepare 10cm of green onion by cutting it sideways.

When the chicken is cooked, strain it through a sieve and remove the rest of the ingredients except for the chicken and broth. Remove chicken, cool it down a little and tear chicken into small pieces. Please remove the chicken oil from the broth.

Pour 1 cup of chicken, rice cake, and water (200ml) into the broth and boil it over medium heat. When rice cake comes up, add green onion and boil it one more time. Add salt, pepper powder, or soy sauce for the lack of seasoning.

Place the finished chicken soup in a bowl and garnish with egg garnish. Depending on your preference, you can enjoy various garnish such as seaweed powder and Songsongsun chives.