(1) the old hen thoroughly clean, wash off the blood, after which the surface of the chicken with kitchen paper to absorb the water.

(2) with the hands of 2 grams of fine salt rubbed on the skin of the chicken, rubbing until the salt in the skin of the chicken fully melted until.

(3) Place the salted chicken in the refrigerator and chill for about 20 minutes.

(4) Remove the chilled chicken and cut into small pieces.

(5) In a casserole dish, add the cut chicken and pour in 600 ml of water.

(6) Cover and place in a steamer, bring the water to a boil, then turn to medium-high heat and simmer for 30 minutes.

(7) Add 5 grams of fine salt and continue to stew for about 20 minutes more.

2, Huaishan jade bamboo stewed chicken

(1) wash slaughtered chicken, blanch and rinse.

(2) Wash the Chinese mountain, bamboo and red dates, jujube pat flat and remove the core.

(3) boiling water into the stew pot, put all the materials, water stew two hours, under the salt seasoning can be eaten.

3, angelica stewed chicken

(1) hen dehairing, remove the internal organs, angelica washed with gauze wrapped, into the chicken empty abdominal cavity, plus onion, ginger, salt and other seasonings, with a small stewed, out of the pot, sprinkle a little pepper, go to the angelica slag that becomes.

4, lotus bone stewed chicken

(1) the chicken chopped pieces of blanching, bone chopped pieces of boiling water, lotus washed, ginger slices to be used.

(2) take the net pot on the fire, put the water, keel bone, hen, ginger, lotus, large fire boil to small fire stew 45 minutes seasoning is complete.