1, first of all, do the preparatory work, chop the wood chicken. When the water in the pot boils, put the chicken pieces in and blanch them slightly. Get a tawa and fill it with boiling water. Put the chicken pieces, ginger, red dates and wolfberries in at the same time. If possible, it is better to put in some Codonopsis. Codonopsis has the function of tonifying the middle and benefiting the vital energy, so people with small meals, thin stools, yellow and swollen faces should supplement more Codonopsis. Cook on high heat. When the water boils, turn down the heat and continue to simmer. After about one and a half hours of simmering, pour the yam into the wok. Continue to simmer on low heat for half an hour. Before leaving the pot, add an appropriate amount of salt and sugar.

2, first of all, add a proper amount of water in the pot, put the chopped chicken pieces, the water should be no more than chicken, high heat and cook and roll immediately after fishing out the chicken to wash (be sure to cold water in the pot, so that there is no nasty blood stains on the surface of the soup after the stew is done); put the cleaned chicken into a pressure cooker, add thick slices of ginger, 2 small green onions, add a tablespoon of wine (preferably Shaoxing yellow wine), put in the cleaned goji berries, Codonopsis, angelica (less, a small piece can be), red dates (4, 5 can, more soup will have a sour taste), cinnamon meat 3, such as fear of fire, you can remove the angelica, add 5 grams of yuzhu, coix seed rice, add a little less salt (so that the chicken is flavored), add water didn't exceed the chicken about an inch, cover the lid and the valve, put on the stove to cook on high heat.