Tools/Materials: 250g durian shell, 500g chicken (native chicken, domestic), 25g hickory (dried), 20g jujube, 3g medlar, 30g durian kernel, 2 teaspoons yellow wine, 3 slices ginger, 0/500ml water/kloc, 5g salt.

1, durian shell has a thick layer of white pulp, which can be used to make soup or boil water. It's best to cut it off with a knife.

2. Cut the white pulp in the durian shell into small pieces and take out the durian core. Folk will use durian core to make soup. Compared with durian pulp, durian core is milder.

3. Soak jujube and walnut kernels in water 10 minutes, especially walnut kernels, which can take out the astringency.

4. Blanch the chicken until it is half-cooked or fully cooked, and wash it for later use.

5. Put all the materials except Lycium barbarum into a saucepan, and add ginger and cooking wine.

6. Pour water and stew for 3.5-4 hours.

7./kloc-Add Lycium barbarum 0/0 minutes ago and season with salt.