Method 1

1. Bleeding and slaughtering fresh hens, removing their feathers, removing internal organs, tail tips and claws, cutting them open from the abdomen (back to back), and putting them into clean water Soak for 4 hours, remove and drain.

2. Put the ginseng into a bowl, add 100 ml of water, cover it, put it into a steamer, steam it over high heat for half an hour, so that the ginseng juice dissolves in the soup, and set aside.

3. After the mushrooms are cooked, remove the stems, wash and slice them; wash the green beans and red dates; peel the ginger, wash it, slice it and set aside.

4. Put the soaked and washed chicken in a porcelain basin, add water to cover the chicken, then add mushroom slices, green beans, red dates, ginger slices, salt, sugar, ginseng soup, and MSG. Put the ginseng in the steamer and steam over high heat for 50 minutes. Take it out and put the ginseng on the back of the steamed chicken.

5. When eating, ginseng can be temporarily sliced ??and tasted according to the number of diners.