(be sure to put it in the pot with cold water, so that there will be no nasty blood stains on the stewed noodle soup);
2. put the cleaned chicken in a pressure cooker, add thick ginger slices and 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add cleaned medlar, codonopsis pilosula, angelica sinensis (only a small piece is enough), red dates (4 or 5 pieces are enough, and more soup will make it sour), and
3 pieces of longan meat, if you are afraid of getting angry.
3. After steam injection in the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire for 1 minutes (the soup can be kept clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease; 4. After steaming and opening the lid, take out the ginger and onion, add the right amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup is ready. Drink it! 5. If it is stewed in an ordinary soup pot, add more water, and do not add water in the middle, otherwise the soup will not be mellow; Stew on high fire for 1 minutes, then simmer on low fire for 1 hour (tender chicken, such as old hen, will take twice as long), and season.
6. You can also stew in a ceramic container with a lid (this kind of stewing method is the most mellow, and it is a common stewing method for Cantonese cuisine). Put the lid of the container with good ingredients into a steamer, and if possible, use gauze paper to wet seal the container (adjust the taste first) and steam it for about 2 hours on high fire. 7. If you use a steam cooker for stewing, you don't need to drain water, and it condenses into soup by steam. The taste is very rich and mellow, and the stewing method is similar to the stewing method. No matter what kind of stewing method is used, it is best to remove the chicken oil and stew it to avoid being too greasy.