Hakka stewed chicken is a famous traditional dish in Guangdong province, belonging to Cantonese cuisine. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles. Green pepper, sweet corn and green beans can provide enough vitamins for pregnant women. The whole dish is crispy, sour and spicy, with colorful colors, which can promote appetite. Production method

1. Wash one fresh native chicken, several red dates, soak and wash, then remove the core, appropriate amount of Lycium barbarum and four pieces of Angelica sinensis.

2. Take about 1.5-2 tablespoons of salt, spread it evenly inside and outside the chicken, cut off the neck and feet and stuff it into the chicken's stomach together with the internal organs, then put all the medicinal materials in a pot with the stomach facing up, seal the plastic wrap, refrigerate it in the refrigerator for 2 to 4 hours, and then steam it in a pot for 2 hours.

Hakka stewed chicken

Hakka stewed chicken

Chicken taboo

Chicken should not be eaten with sesame, chrysanthemum, mustard, glutinous rice, plums, garlic, carp, turtle meat, shrimp and rabbit meat.

It is not suitable to take levodopa.