Live hen 1 bird (about 1 .5kg), ginseng1root (about10g), 50g of mushrooms, 20g of green beans, 0/0 red dates, 20g of ginger and salt/kloc-0.

Practice:

1, fresh hens are slaughtered, molted, viscera, tail tips and claws removed, cut open from the abdomen (back to back), soaked in clear water for 4 hours, taken out and dried.

2. Put the ginseng in a bowl, add water 100 ml, cover it, put it in a steamer, and steam it for half an hour in water to make the ginseng juice dissolve in the soup for later use.

3. After the mushrooms are soaked in water, pedicels are removed, washed and sliced; Wash green beans and red dates; Peel ginger, wash it and slice it for later use.

4. Put the chicken soaked and washed in the porcelain basin, add water to drown the chicken, and then add the mushroom slices, green beans, red dates, ginger slices, salt, sugar, ginseng soup and monosodium glutamate. Put it in a steamer, steam it for 50 minutes with strong fire, take it out, and put the ginseng on the steamed chicken back.