Accessories: pork (thin) 150g litchi 500g longan 40g.

Seasoning: 5 grams of ginger and 5 grams of salt.

The practice of stewed chicken with litchi;

1. Slaughter the chicken, peel it, feed it from the back, remove the internal organs and wash it;

2. Cut the lean meat into thick slices, blanch it with the chicken in boiling water, take it out, wash it with cold water, and put it in a stew pot;

3. Buy the first-class glutinous rice-litchi mud, remove the shell and core, put it on the chicken together with longan and ginger slices, pour in about 80% cold water, cover the lid, stew it in a steamer for about two hours until the chicken is crisp and rotten, and season it with a little salt.

For more information about stewed chicken with litchi, please see Mint.com Food Bank/Restaurants/stewed chicken with litchi.