material

1 boneless chicken leg, 1/4 Chinese cabbage, 3 slices of ginger, a little medlar, 1 shallots, and salt.

working methods

Boneless chicken legs, cut into appropriate sizes and cooked in one pot.

1: boneless chicken leg, cut into appropriate sizes, boil a pot of boiling water to blanch the chicken leg, add a little salt and 1 slice of ginger to remove fishy smell, remove and drain for about 2 minutes; Wash and cut Chinese cabbage, soak Chinese wolfberry in water, wash and drain, slice ginger, and mince onion for later use.

Prepare a deep bowl and fill it with 7 minutes of cold.

2. Prepare a deep bowl, add 7 minutes full of cold water, add chicken and 2 slices of ginger, stew in an electric rice cooker, and put 1 m glass of water in the outer pot.

After the switch of the rice cooker is switched on, add the Chinese cabbage.

3. After the switch of the rice cooker is switched on, put the Chinese cabbage and put 1 meter of water in the outer pot.

After stewing, add Lycium barbarum, cover the lid and stuffy.

4: After stewing, add Lycium barbarum, and cover the lid for about 10 minutes.

Season with salt and sprinkle with chopped green onion, which is fragrant and sweet.

5: Season with salt, sprinkle with chopped green onion, and the fragrant and sweet Chinese cabbage chicken soup is finished!