Steamed chicken is actually not difficult to do, but it is time-consuming and gas-consuming. Authentic steamed chicken soup is formed by the steam slowly overflowing from the steam hole in the steamer. Put it in water and it becomes ordinary chicken soup, and the taste of the soup is greatly reduced.

Ingredients: a chicken (preferably not too old, or it will be difficult to stew), any kind of Panax notoginseng, Gastrodia elata, Cordyceps sinensis, not too much, or it will affect the taste of the soup, and a little ginger.

Stewed chicken in clear soup can also be used: after the raw chicken is washed, add some salt to knead the chicken, add a little cooking wine and pepper while kneading, and let it stand for 30-60 minutes after kneading, which can also remove the unique fishy smell of the chicken.

After the chicken is ready, prepare some ginger slices (note: never put strong seasonings such as onions and garlic, which will affect the taste of the soup. ) break a little notoginseng or gastrodia elata.

Put the delicious chicken, ginger slices and the required Notoginseng Radix, Gastrodia elata or Cordyceps into a steamer. Prepare a large pot with a diameter roughly equivalent to the bottom of the pot and fill it with water. Put the cauldron on the cauldron and steam. It is best to form a relatively closed space between the cauldron, so that the steam boiled in the cauldron can smoothly enter the cauldron through the steam hole of the cauldron, and the space between the cauldron and the cauldron can be filled with clean gauze.