How to make chicken stew with Gastrodia elata: Ingredients preparation: native chicken, Gastrodia elata, Pangasius root, green onion, ginger, chicken essence, monosodium glutamate, salt, wolfberry, and jujube.

Production process: 1. Chop the slaughtered and washed native chicken into small pieces.

Soak the dried Gastrodia slices and Tianqi roots in warm water for 20 minutes respectively. This step of soaking can effectively remove part of the astringency of the Gastrodia slices and Tianqi roots.

2. Crush the prepared ginger and cut the green onions into small pieces.

Prepare a small piece of ham and cut it into small slices. Adding some ham slices here is mainly to make the stewed soup more fragrant.

3. Heat a pan and add a little oil, add ham slices and stir-fry until fragrant, then add chopped chicken pieces and stir-fry directly. Slowly stir-fry over low heat to dry out the moisture in the chicken pieces, and add an appropriate amount of water.

(When making stewed dishes, you must add enough water at one time. It is better to add more than less. If you add water halfway, the delicious taste of the soup will be greatly reduced).

4. After adding the soup, add green onions, ginger, soaked Gastrodia elata and Tianqi roots in sequence.

When the chicken pieces are almost tender, add salt, chicken essence, MSG, and pepper to taste.

5. Add wolfberry and jujube ten minutes before serving.

The soup is fresh and meaty, not fishy or greasy, and the delicacy of eating meat and drinking soup is complete.