(1) First, add a proper amount of water to the pot, put the cut chicken pieces in, and take the chicken out and wash it immediately after the fire boils (be sure to put it in a pot with cold water, so that there will be no nasty blood stains on the stewed noodle soup);
(2) Put the washed chicken in a soup pot, add thick ginger slices and two shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed Lycium barbarum, Codonopsis pilosula, Angelica sinensis (only one piece is enough), red dates (only four or five pieces are enough, but too much soup will turn sour) and longan meat. If you are afraid of getting angry, you can remove angelica and add 5 tablets.
(3) After steam is injected into the soup pot, simmer for 10 minute on medium fire, then simmer for 40 minutes on low fire (the soup can keep clear and not turbid), and then turn off the fire and simmer for a while;
(4) After opening the pot cover, take out ginger and onion, add proper amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready.
(5) First of all, add more water, and don't add water halfway, otherwise the soup will not be mellow; (tender chicken, such as stewing old hen for twice the time), seasoning can be done;
(6) You can also stew in water with a ceramic container with a lid (this kind of stew is the most mellow and commonly used in Cantonese cuisine), put the lid of the container with good materials into a steamer, wet seal the container with gauze paper if possible (adjust the taste first), and steam for about two hours.
(7) If you stew in a steam pot, you don't need to drain water, but steam condenses into soup, which tastes very fragrant and mellow, and the stew method is similar to the water-proof stew method;
(8) No matter what kind of stewing method is used, it is best to remove the chicken oil before stewing to avoid being too greasy.