1. Add clear water to the pot, add the chicken which has been cleaned and eviscerated, then add the almond, cinnamon, star anise and red dates, and bring the pot to a boil.

2. Then simmer for four or five hours.

Precautions:

1. First, add a proper amount of water to the pot and put the cut chicken pieces in. Water should not drown chicken. Take out the chicken, boil it with strong fire and wash it immediately (be sure to cook it with cold water so that there will be no nasty blood stains on the stewed noodle soup).

2. Put the washed chicken in a pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed Lycium barbarum, Codonopsis pilosula, Angelica sinensis (only a small piece is enough), red dates (only 4 or 5 pieces are enough, but too much soup will turn sour) and 3 pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.

3. After steam is injected into the pressure cooker, change the pressure to medium heat for 5 minutes, then change the pressure to low heat 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease.

4. After steaming, open the lid, pick out ginger and onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it.

5. If it is stewed in an ordinary soup pot, add more water, not water in the middle, otherwise the soup will not be mellow; Stew on high fire for 10 minute, then simmer on low fire for 1 hour (take tender chickens as an example, the time for stewing old hens should be doubled), and season.

6. You can also use a ceramic container with a lid to stew in water (this kind of stew is the most mellow and commonly used in Cantonese cuisine). Put the lid of the container containing the ingredients into a steamer, and if possible, wet seal the container with gauze paper (adjust the taste first) and steam for about 2 hours.

7. If you stew the soup in a steam pot, you don't need to drain the water, but steam condenses into soup, which is very fragrant and mellow. The stew method is similar to the stew method.

8. No matter what kind of stewing method is used, it is best to take out the chicken oil and stew it to avoid being too greasy.