Ingredients: 8 red dates, 0/5 medlar/kloc, 2 codonopsis pilosula, dried tangerine peel 1 piece, and ginger 1 piece.

Seasoning: edible salt, white pepper.

Preparatory work:

Red dates are pitted first, and codonopsis pilosula is cut into small pieces. Red dates and codonopsis pilosula should be washed with warm water. First soak the dried tangerine peel in warm water, and then scrape off the white sac with a knife. After the ginger is cleaned, pat it with a knife for use. Put Lycium barbarum into a small bowl of 1 and soak it in warm water for 5 minutes, then control the water for later use.

It is best to buy black-bone chicken slaughtered on the same day. Take it home, wash it first, and then remove the skin from the neck and bottom of the chicken. Then check and clean the remaining chicken feathers, and finally chop them for later use.

Cooking method:

Add enough water to the casserole and turn on the fire to start boiling water. Dried tangerine peel and ginger can be put into the casserole first. In addition, add water to the pot and blanch the cut chicken in the pot.

In addition, add 1 tbsp cooking wine, 1 onion knot and a few slices of ginger to remove the fishy smell. Boil water over high heat for 3 minutes. When the water boils, floating foam will appear, so it won't stick to the chicken. Blanch the chicken, pour it out, remove the onion knots, and rinse the chicken with hot water.

Then pour the chicken into the casserole. At this moment, the water in the casserole is boiling. Put the red dates and codonopsis pilosula into the soup pot in the casserole, then cover the pot and boil the water with slow fire, then simmer for 1.5 hours.

After 1.5 hours of stewing, the black-bone chicken is very soft and rotten. Then pour Lycium barbarum into the casserole, add some salt to taste, add a little white pepper to remove the fishy smell and enhance the fragrance, cover and stew for 3 minutes, and you're done.