1. Wash the shiitake mushrooms after removing their pedicels and soak them in warm water for about 20 minutes, so that the volume of shiitake mushrooms will increase to about 2 times and the whole body will become soft.
2. Wash the prepared chicken after removing the head and buttocks, and choose half to chop into small pieces.
3. Slice ginger, wash red dates, cut them in half, and remove the core. Wash American ginseng and medlar for later use.
4. Put the cut chicken into a cold water pot, add ginger slices with cooking wine, boil and blanch to remove fishy smell, remove floating foam on the surface, take out the chicken pieces and rinse them with clear water, put the blanched chicken into a wok, fry a few ginger slices for fragrance, and put them on a plate for later use.
5. Add a proper amount of water to the casserole, pour the chicken into the pot after boiling, add red dates, American ginseng slices and soaked mushrooms after boiling again, turn to low heat and stew for about 90 minutes after boiling, then put the medlar into the pot, add a proper amount of salt and stew for 10 minute.
Matters needing attention
1, chicken is the best choice, not too old, too old chicken will taste bad, and the taste is not tender.
2, chicken drowning can remove the bloody smell, but also remove some fat, so that the soup is not so greasy.
3. After the chicken is fried, put it into the casserole and it tastes more delicious.
After the soup is boiled, it must be simmered slowly. Slow stew tastes much better than pressure cooker.
5, medlar must be added last, otherwise it will lose the sweetness of medlar if it has been cooked in the pot.
6, the chicken itself has a fresh flavor, red dates and medlar have a sweet taste, just add some salt to increase the salty taste, and other seasonings do not need to be put.