1, first of all, add a suitable amount of water in the pot, will be chopped into the chicken pieces, the water should be no more than chicken, high heat boil immediately after the chicken wash (must be cold water in the pot, so that after stewing the soup surface will not have a nasty blood stains);

2, will be cleaned chicken into a pressure cooker, add a thick piece of ginger, 2 small onions, add a tablespoon of cooking wine (preferably Shaoxing wine), put a good cleaning Chinese wolfberry, ginseng, angelica (less, a small piece can be), jujube (4, 5 can be, more soup will have a sour taste), cinnamon meat 3, such as fear of fire, you can remove the angelica, add 5 grams of bamboo, Coix lacryma, add a little bit of salt (so that the chicken is flavored), add water is not more than an inch or so of the chicken, cover the lid and the valve, put on the stove to cook over high heat;

3, pressure cooker steam steam pressure 5 minutes after the change to medium heat, and then Change the small fire pressure for 10 minutes (can keep the soup is clear soup, will not be turbid), turn off the fire and wait for the pressure cooker pressure to reduce;

4, release the steam to open the lid of the pot, pick up ginger and green onions, add an appropriate amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready, drink to it!

5, if it is stewed in an ordinary saucepan, the water should be added more, do not add water halfway, otherwise the soup will not be mellow; 10 minutes of high-fire stew, and then stewed over low heat for 1 hour (tender chicken, such as stewed old hen time to double), seasoning can be;

6, you can also use the ceramic container with a cover to simmer in the water (this stew has the most flavorful mellow, is the commonly used Cantonese cuisine stew), will be added to the good ingredients container lid into the steamer, the conditions of the available gauze wet water sealed in the container (to adjust the flavor), steam over high heat for about 2 hours into;

7, if the use of the steamer stew, it is not necessary to put water, rely on the steam condensation into the soup, the flavor is very thick and mellow, stew and water stew is similar;

8, regardless of the use of any kind of stewing, it is best to remove the chicken oil and then stew, so as not to be too

8.