2. Wash and chop the chicken into large pieces, and control the moisture for later use.
3. Wash off the sediment with a ginger brush and smash it.
4. Brush the sediment on the surface of ginseng with a small brush for later use.
5. Wash the red dates, cut them in half, and remove the jujube stones for later use.
6. Put the chicken pieces and ginger into the casserole, add some water and bring to a boil.
7. Use a colander to remove the blood foam on the surface.
8. After the blood foam is fished out, cover it and simmer on low heat for about 1 hour.
9. Add ginseng, red dates and medlar and continue to stew for about half an hour.
10, stew until the ginseng is ripe and soft, and turn off the fire.
1 1, serve out, season with salt, and eat while it is hot.