Chop chicken, cut potatoes, cut onions, or directly tie shallots, ginger slices or strips, with 4 cloves of garlic. Blanch the chicken in cold water, put two pieces of ginger and a spoonful of cooking wine, cook for a few minutes on high heat to boil out foam, turn off the heat and drain. Boil a little oil in the pot. When the oil is hot, add onion, ginger and garlic, stir-fry the chicken pieces, and stir-fry the chicken pieces without water for a while. It is suggested to add more water and cook for about five minutes, then turn to low heat, cover the pot and stew for half an hour, then add 2 red dates and 6 medlar to continue the stew. Simmer for about half an hour and put it in. You can remove the onion, ginger and garlic before putting the chicken pieces, or you can not remove them. If there is less water in the process of stewing, you can add a little water and add it several times when it becomes less. Add potato stew 15-20 minutes until the potatoes are cooked. Then adjust the taste before cooking, put some salt, put it bit by bit to avoid salty, you can taste it while putting it, several times, or you can put some chicken essence to see your personal taste.