Accessories: ham, mushrooms, longan, tsaoko, ginger, onion, yellow wine and salt.
1. Rinse the dried mushrooms with water, add water to make them grow (the water just doesn't exceed the dried mushrooms) and cut the stems.
2. Wash the surface and abdominal cavity of black-bone chicken, and cut off nails and chicken tail. Into the casserole, the water does not reach the whole chicken. After the fire is boiled, skim off the blood foam.
3. Add Radix Panacis Quinquefolii, Ganoderma lucidum, Radix Angelicae Sinensis, Radix Astragali, Fructus Jujubae, Fructus Lycii, ham meat, shelled longan, Lentinus edodes, Lentinus edodes water, Fructus Tsaoko, ginger, onion and yellow wine into the pot, boil over high fire, and simmer over low heat 1.5 hours.
4. Cut the corn into five sections, add it to the pot, continue to stew for another half an hour, and add some salt to taste.
5. Seasoning for dipping chicken: two spoonfuls of original soup, a pinch of coriander, good soy sauce, a little sesame oil and a little Chili oil, and mix well.