Yam stewed chicken's approach

1. Remove the head and tail of half a chicken, rinse the inner cavity, cut into large pieces, pat the ginger loose, put them together in a casserole, and pour enough cold water at one time (without touching the chicken).

2. Boil it with high fire, skim off the floating foam on the surface, then turn to slow fire and simmer for about 1 half an hour until the chicken can be easily poked through with chopsticks.

3. Black fungus is soaked and washed in advance; Peeled yam and cut into hob blocks; Pleurotus eryngii cutting hob block; Wash Pleurotus ostreatus for later use (yam is easy to change color after being cut, so cut it before it needs to be put into the pot).

4. Add the prepared yam, mushroom, auricularia auricula and Lycium barbarum into the casserole. After boiling over high fire, turn to low heat and cover it for about half an hour. Just add appropriate amount of salt to taste before taking out the pot.