Chicken soup is nourishing and flavorful, is a classic dish in the Chinese diet. 1, first of all, add a suitable amount of water in the pot, will be chopped chicken pieces into the water to be no more than chicken, large fire boil roll immediately after the chicken wash (be sure to cold water in the pot, so that after stewing the soup surface does not have a nasty blood stains); 2, will be cleaned chicken into a pressure cooker, add a thick ginger, small onion 2, add a tablespoon of wine (preferably Shaoxing yellow wine), into the cleaned Chinese wolfberry, ginseng, angelica (), red jujube (4), red jujube (a small piece can be), red jujube, red jujube, red jujube, red jujube, red jujube, red jujube, red jujube, red jujube, red jujube. less, a small piece can be), jujube (4, 5 can be, more soup will have a sour taste), cinnamon meat 3, such as fear of fire, can be removed when the angelica, plus 5 grams of bamboo, Coix lacryma, add a little less salt (so that the chicken is flavored), add water is not more than an inch or so of chicken, cover the lid and the valve, put on the stove on a high flame to boil; 3, pressure cooker steam steam pressure 5 minutes after the change to the medium heat, and then change to the small fire pressure for 10 minutes (to keep the soup is clear, not cloudy), turn off the soup, the soup is clear, not cloudy. Will not be cloudy), turn off the fire and wait for the pressure cooker pressure to reduce; 4, release the steam to open the lid, pick up the ginger and onion, add the appropriate amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready, drink to go! 5, if it is stewed in an ordinary saucepan, the water to add more, do not add water halfway, otherwise the soup will not be mellow; high heat stew for 10 minutes, and then stewed over low heat for 1 hour (tender chicken, such as stewed old hen time to double), seasoning can be; 6, you can also use the ceramic container with a lid stewed in water (this stew has the most mellow flavor, is the commonly used stewing method in Cantonese cuisine), the container will be added with a good material cover and put into a steamer, there are conditions The available gauze wet water sealed in the container (to adjust the flavor), steam over high heat for about 2 hours into; 7, if you use the steamer stew, you do not need to put water, rely on the steam condensed into soup, the flavor is very rich and mellow, stew and water stew similar; 8, regardless of the use of any kind of stew, it is best to remove the chicken oil and then stew, so as not to be too greasy.