Main ingredients: 1 three yellow chicken, 500 ml of water, 1000 ml of yellow wine.

Accessories: 30 grams of young ginger, 1 gram of dried chili peppers, 8 red dates, 3 dried shiitake mushrooms, 3 grams of refined salt, 30 milliliters of cooking wine.

1, prepare a freshly slaughtered three yellow chicken.

2, put in the sink, inside and outside all washed clean.

3, the pot with a wide range of water, pouring wine to the bottom of the pot to boil until the small bubbles, hand-held chicken legs, to the chicken to a full body bath and then fished up and drained.

4, tender ginger cut thick slices, dried chili peppers, jujubes, dried shiitake mushrooms cleaned for use.

5, the bottom of the casserole, pad ginger, put dry chili.

6, processed three yellow chicken, chicken claws face down into the casserole.

7, first pour two bowls of yellow wine.

8, then pour in a bowl of filtered water and arrange the mushrooms on the empty side.

9, large fire boil the soup, then turn to small fire slow cook for 1 hour. Halfway through, turn the whole chicken over and add the red dates.

10, and then another 30 minutes of slow cooking, use chopsticks to poke the thickest part of the chicken, no blood out, on behalf of the cook, then add salt to taste.

11, finally, and then boil 3 ~ 5 minutes, turn off the fire can be, the finished product as shown.