Hen 1/2, jujube 4, ginger 4, onion 1/2, longan 4, medlar 10, star anise 1, pepper 1 spoon, angelica dahurica 1, cinnamon/kloc-.

Cooking steps:

1. When buying chicken, please ask the store to clean the inner cavity, take it home and wash it a little, and soak it in water for 2 or 3 times until the Shui Piao is clear. Chicken is not as bloody as pork and beef, so it should be soaked in water for 2 or 3 times. Cut onions and ginger into large pieces and wash red dates; Put the small and broken seasoning into the cooking lunch box and fasten it, so that the soup pot can be easily taken out after cooking.

2. Put all the materials except Lycium barbarum into a casserole, put clean water at one time, and boil over high fire; After the cooking box is buckled, cut the two openings of jujube with scissors, but don't cut them, and keep the overall shape of jujube.

3. Turn the fire to the minimum and simmer for about 2 hours (when cooking soup, you can turn the fire to the minimum to keep the casserole slightly boiling, but cover the lid and it cannot overflow. It is best not to volatilize too much water, and the quality of the soup can be cooked more mellow slowly.

4. Cook until the fragrance is overflowing, and the chicken can penetrate gently with chopsticks, then add the medlar, cover it, and continue to simmer for about half an hour.

5. Stew well, take out the cooking box, discard the seasoning inside, then take out the chicken, tear it into small pieces and pour it into the pot.