Raw materials: chicken, medlar, codonopsis pilosula, angelica, red dates, longan, ginger slices, shallots, salt and chicken essence.

Add a proper amount of water to the pot, add the chopped chicken pieces, take out the chicken and wash it immediately after the fire boils.

Put the washed chicken in a pressure cooker, add thick ginger slices and 2 shallots, add a tablespoon of cooking wine, and add washed Lycium barbarum 1 slice, Codonopsis pilosula 1 slice, Angelica sinensis 1 slice, 5 red dates and 3 longan pulp. If you are afraid of getting angry, remove Angelica sinensis, add 5 grams of Polygonatum odoratum and 5 grams of Coix seed, add a little salt, add less than an inch of water to the chicken pieces, cover the lid and valve, and put it on the stove to boil.

After steam is injected into the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire 10 minute, turn off the fire, and wait for the pressure of the pressure cooker to decrease. After the steam is released and the lid is opened, ginger and onion are picked out and seasoned with salt and chicken essence.

2. Stewed chicken soup with mushrooms

Ingredients: 1 chicken, 10 mushroom, ginger, onion, cooking wine, salt.

Wash the chicken. Soak the mushrooms in warm water (about an hour) and cut the chicken into pieces. Put it in a pot, pour enough cold water, bring it to a boil, and skim off the floating powder. Add ginger slices and shallots. Pour in a little cooking wine. Pour in the mushroom water.

Add the soaked shiitake mushrooms, boil them on high fire and simmer for about an hour and a half. When the chicken can be easily penetrated with chopsticks, add salt to taste.