Method 1

Ingredients: Three-yellow chicken, chestnut kernels, ginseng, red dates, salt, cooking wine, white pepper, glutinous rice.

Method:

1. Rinse the three-yellow chicken in clean water, chop off the chicken head, neck and chicken feet and set aside.

2. Soak the glutinous rice in water for 1 hour and then drain. Wash the red dates and cut the green onions into chopped green onions.

3. Then you can put the glutinous rice (the glutinous rice must be put in first so as not to overflow during cooking), garlic, chestnut kernels, and ginseng into the chicken belly.

4. Then use a knife to make a small opening on both sides of the chicken leg, and insert the chicken leg crosswise into the small opening.

5. Put the chicken in the pot and add enough water to cover the chicken by about 2 cm.

6. Add other chestnut kernels, ginseng, red dates, salt, cooking wine, and white pepper, cook over high heat for 30 minutes, then turn to low heat and simmer for 1 hour.

7. After the chicken is cooked, slowly take it out and put it into a soup basin. Remove the floating oil on the soup, sprinkle with chopped green onion, drizzle with sesame oil and serve.

02

Method 2

Ingredients: 1 chicken, 1 green onion, 2 cloves of garlic, 1 ginseng chicken soup bag.

Method

1. Soak the glutinous rice in water for a while, drain off the water and set aside.

2. Stuff half of the ingredients into the cavity of the seeded chicken, and put the remaining half of the ingredients into the pot. Pour in 8 cups of water and put the stuffed chicken into the pot. Cook until the water boils and then use the fire Simmer for 1-2 hours.

3. When the soup is almost cooked, you can add salt to taste, then pour it into a ginseng chicken soup container, and sprinkle with green onions.

4. Separate the soup from the chicken when eating. The tender chicken tastes especially delicious when dipped in the fried Sichuan peppercorn salt. When you drink the soup, you can enjoy the sweet radish and mushrooms that can suppress the taste of ginseng.

03

Method 3

Ingredients: One black-bone chicken, appropriate amount of red dates, a little shredded egg, 3 ginseng roots, appropriate amount of glutinous rice, and a little wolfberry.

Seasoning: 2 tablespoons salt, 1 teaspoon MSG.

Method

1. Wash the black-bone chicken after opening it; wash the red dates, ginseng, glutinous rice and wolfberry.

2. Stuff red dates, 1 ginseng root, glutinous rice, and wolfberry into the chicken belly and seal with a toothpick.

3. Add an appropriate amount of water to the pot, add the other two ginseng and black-bone chicken, bring it to a boil over high heat, then simmer over low heat for about 40 minutes until all the ingredients are fragrant.

4. Add salt and MSG to taste before serving, and add a little shredded egg to the soup surface when eating.