1, fresh hens are slaughtered, molted, viscera removed, tail tips removed, claws removed, cut open from the abdomen (back to back), soaked in clear water for 4 hours, taken out and dried.

2. Put the ginseng into a bowl, add 100 ml of water, cover it, put it in a steamer, add water and steam for half an hour to make the ginseng juice dissolve in the soup.

3. After the mushrooms are soaked in water, the pedicels are removed, washed and sliced; Wash mung beans and red dates; Peel ginger, wash and slice for later use.

4. Put the soaked and cleaned chicken into a porcelain basin, add water to drown the chicken, and then add the sliced mushrooms, mung beans, red dates, ginger slices, salt, sugar, ginseng soup and monosodium glutamate. Put it in a steamer, steam for 50 minutes on high fire, take it out, and put ginseng on the steamed chicken back.

When eating, ginseng can be temporarily sliced and tasted according to the number of people eating.