Accessories: walnut 150g, cistanche deserticola 40g, dried tangerine peel 10g.

Seasoning: salt 5g.

Stewed chicken with walnut and cistanche deserticola;

1. Slaughter cock, remove hair, viscera, grease and wash it;

2. Keep the red-brown walnut skin on the walnut kernel, soak it in clear water and wash it;

3. Wash Cistanche deserticola;

4. Wash the dried tangerine peel;

5. Inject a proper amount of water into the pot, boil over high fire until the water boils, and add cock, walnut meat, cistanche deserticola and dried tangerine peel;

6. When the water is turned on again, skim off the floating foam;

7. Stew for 3 hours on medium heat and season with refined salt.