1. Method 1:

Blanch the washed hen in boiling water to remove the blood (turn off the heat and soak for about 3 minutes), take it out and rinse it with cold water one time.

Put the chicken in a casserole, add ginger slices and green onion segments.

Bring to a simmer over high heat, then simmer over low heat for 2-3 hours. After at least 2 hours, add salt to taste (no MSG is required) and you can drink the soup.

High fire: This is the highest setting of the gas stove.

Small fire (slow fire): It means that the gas stove can still see fire when it is turned down to the minimum.

If you don’t have a casserole, you can use a stainless steel pot.

2. Method 2:

Ingredients: appropriate amount of chicken, red dates, wolfberry, green onions, ginger slices, salt, and shiitake mushrooms.

Cut the whole chicken into pieces, clean and set aside.

Wash the mushrooms and soak until soft, wash the wolfberries and peel the longan and set aside.

Cut the green onion into sections and slice the ginger and set aside.

Put the chicken pieces into cold water and boil, skim off any foam.

Put the onion, ginger, mushrooms, wolfberry, and longan into the pot, bring to a boil over high heat, and simmer for an hour.

Wash the rapeseed and put it into the pot, boil it, add an appropriate amount of salt, and sprinkle with coriander powder before serving.

3. Method 3:

Ingredients: 50 grams of astragalus, 15 grams of wolfberry, 10 red dates, and about 1,000 grams of 1 hen.

Wash the chicken and chop it into pieces (if the pot is big enough, you can put it in whole or half).

Put the chicken pieces into a pot of cold water and bring to a boil, then remove, rinse and drain.

Rinse the red dates and longan meat with clean water. Soak Codonopsis pilosula and Astragalus membranaceus in water for 3-5 minutes, then remove, rinse and drain.

Put all the materials into the inner pot of the pressure cooker and pour 1.5 liters of water.

Select the "Soup" setting. Season with salt before serving.