Spring onion    
Garlic cloves
Anise stars
White sugar
Dark soya sauce
  1. Wash chicken and cut into chunks
  2. Peel taro; cut into pieces and wash. Do wear gloves to peel the taro to avoid itchiness.
  3. Boil water in pot. Add chicken and bring to a boil. Skim blood foam and remove from the pot. Put aside.
  4. Stir fry spring onions, slice ginger, chopped garlic, anise stars till aromatic.
  5. Add scalded chicken and stir fry for 3 minutes. Add wine and dark soya sauce for colouring.
  6. Pour into boiling water until it covers the chicken. Cover the pot and simmer for 30 minutes over low heat
  7. Add 2 tablespoon of sugar and some salt when the broth reduces to half and cook for 15 minutes again.
  8. Pierce taro with chopstick to check if they are soft. Raise heat level to thicken the broth. Sprinkle chopped spring onions before serving.