1. Treat the bought chicken first, gut it, remove its internal organs and cut it into small pieces.

2. Boil some water instead of boiling it. Just heat it. Pour it into the chicken bowl, remove the dirt on the chicken surface and drain the water.

3. Marinate the chicken pieces with onion and ginger and a spoonful of cooking wine to remove the fishy smell.

4. Put the cold chicken nuggets into the casserole, pour in water, and put a large petal (one is enough, for fear that the flavor of spices will take away the umami of the chicken itself) to boil. At this time, don't be afraid of trouble. Be sure to skim off the floating foam on the surface of the soup with a spoon to make the chicken taste better.

5. Turn the heat down and stew until the meat is cooked and rotten. It will take nearly two hours. It will be faster if you use a pressure cooker, but the taste is not as good as that of a casserole.

6. Finally, put some salt and stew for a while. Put the salt last, otherwise it will harden the meat.

7. When I was waiting for the chicken to be stewed halfway, I added some Chinese dates and medlar. Finally, when the chicken was almost ready, I suddenly remembered that there was a pumpkin steaming in the pot over there, so I had a brainwave, cut off a few pieces of the steamed pumpkin and threw it into the chicken soup and stewed it for a few minutes.