2. Clean the native chicken, wash it and cut it into pieces, wash and slice ginger, wash it in cold water and soak it until soft, peel the yam and cut it into hob pieces.

3. Cook chicken in cold water. It's best not to cook for too long. Just open it slightly. When you see blood spray coming out, pull it out. It is best to cook it in cold water, so that the chicken is tender, smooth and delicious.

4. Put the cooked chicken pieces into the rice cooker and add ginger slices. I prefer the original chicken soup to more seasoning.

5, put the cut yam, it is more delicious, soft and delicious, and the yam will not be boiled, because the rice cooker does not have much pressure and will not hit the pot at all. This is the characteristic of rice cooker stew, which is particularly tangible.

6, add water, you can add more if you like to drink soup, and stew soup with rice cookers. Generally, there is not much water loss.

7. Cover the rice cooker, plug in the power supply and start the "porridge cooking" mode.

8, you can add salt and medlar and mix well, and then stew for a few minutes to eat.