1 Wash and chop the processed chicken, remove the chicken oil and dice for later use; Soak the dried cuttlefish in clear water until soft, peel off the film on the cuttlefish, remove the hard bones and internal organs, and cut into strips for later use.

2. Heat the wok with oil, put the diced chicken oil and ginger slices into the wok, remove the oil residue and throw it away after boiling the chicken oil, and pour the chicken pieces and cuttlefish strips into the wok to stir fry. When the skin and meat of the chicken pieces are tight, add a proper amount of salt and continue to stir-fry until the chicken flavor overflows.

3. Pour the chicken pieces into the casserole, add 2-3 times of clear water, bring to a boil over high fire, then change to medium fire to keep the soup boiling and simmer over low fire until the soup is golden yellow, and then turn to low heat.

4 Continue to simmer for about 2 hours. When the soup is thick and delicious, peel the iron stick yam and cut it into pieces, then simmer for 20-30 minutes. When eating, skim the chicken oil, add salt appropriately, and sprinkle with a little white pepper and chopped green onion.