2. Put the washed chicken in a pressure cooker, add thick ginger slices and two shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed medlar, codonopsis pilosula, angelica sinensis (only one piece is needed), red dates (only four or five pieces are needed, but too much soup will turn sour) and three 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 fire for 5 minutes, then change the pressure to low fire 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, take out ginger and onion, add proper 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, and don't add water in the middle, otherwise the soup will not be mellow; Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, such as old hen, needs to be stewed twice), and season.
6. You can also stew it in a ceramic container with a lid (this stew method is the most mellow and commonly used in Cantonese cuisine), put the lid of the container with good materials into a steamer, and wet seal it with gauze paper if possible (adjust the taste first) and steam it for about 2 hours.
7. If you stew it in a steamer, you don't need to drain it, but condense it into soup by steam. The taste is very rich and mellow, and 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.