Ingredients: Sanhuang chicken and mushrooms.

Accessories: Lycium barbarum proper amount

Seasoning: 1 star anise, 2 fragrant leaves, ginger, coriander and salt.

working methods

1. Clean the whole chicken and blanch it to remove impurities and blood foam.

2. Put star anise, ginger slices, fragrant leaves, salt and boiled whole chicken into a casserole and stew for 1.5 hours.

3. Add mushrooms and medlar and continue stewing for 30 minutes.

4. Turn off the fire and put it into the vessel, sprinkle with coriander.

Stewed chicken with Shangdang Ginseng and Astragalus Decoction

material

Materials: hen 1 hen (chai chicken or black-bone chicken), pilose asiabell root 50g, astragalus root 50g.

Accessories: jujube 10g, ginger slices,

Seasoning: cooking wine, refined salt and monosodium glutamate.

working methods

(1) Put the hen in the boiling water pot, blanch the blood and wash it; Cleaning red dates, and removing cores; Wash Radix Codonopsis and Radix Astragali with clear water and cut into sections.

(2) Put the chicken in a stew pot, add a proper amount of water, add ginseng, Radix Astragali, Fructus Jujubae, cooking wine, refined salt, monosodium glutamate and ginger slices, steam in a cage until the chicken is cooked and tasty, and take it out.