Half a chicken, washed (preferably peeled), cut into four or five pieces and fly.

Half a dozen shiitake mushrooms (about 10- 15) are soaked in hot water for 20 minutes to half an hour, drained by hand, soaked in warm water for 10 minute, and then drained.

Four servings (three servings) of clear water and 2-3 slices of ginger are put into a clay pot, and the fire is from low to high. After the water is boiled, add chicken pieces and mushrooms, cook for five minutes, simmer for 45-60 minutes, and cease fire. After ten minutes, scoop off the oil floating on the soup and season.

Ginseng chicken soup:

Half a chicken, washed (preferably peeled), cut into four or five pieces and fly.

Ginseng is about 20-25g (if you slice it yourself, it is easier to steam the branches of ginseng before cutting), and 2-3 slices of ginger.

Clear water for four people (for three people), chicken nuggets, ginseng and ginger slices are put into the earthen pot, and the fire is from low to high. After the water is boiled for five minutes, simmer for 45-60 minutes, and cease fire. After ten minutes, scoop out the oil floating on the soup to taste.

Wuji baifeng decoction

Ingredients: black-bone chicken (slaughtered clean)

Accessories: Lycium barbarum

Seasoning: onion, ginger, chicken essence, salt and vinegar.

Practice: Put the black-bone chicken into the pot in the pressure cooker, add some water such as onion, ginger, salt, medlar, chicken essence and vinegar, adjust the pressure cooker to the chicken stall, keep the pressure for 15 minutes, and sprinkle a little parsley after taking out.

Features: delicious and nutritious. Black-bone chicken is nutritious and suitable for all ages. Has high medicinal value.