clean (be sure to cold water in the pot, so that after stewing the surface of the soup does not have a nasty blood stains); 2, will be cleaned chicken into a pressure cooker, add a thick slice of ginger, 2 small onions, add a tablespoon of wine (preferably Shaoxing yellow wine)
, put a good wolfberry, Cangshen, Angelica (less, a small piece can be, red dates (4, 5 can be), more than put the soup will have a sour taste. >, into the cleaned berries, ginseng, angelica (less, a small piece can be), red dates (4, 5 can, more soup will have a sour taste
), cinnamon meat 3, such as fear of fire, you can remove the angelica, add 5 grams of bamboo, Coix lacryma, add a little less salt (so that the chicken is flavored), add water
Not more than about an inch of chicken, cover the lid and the valve, put on the stove to cook on high heat; 3, Pressure cooker steam after changing to medium heat pressure for 5 minutes, and then change the small fire pressure for 10 minutes (can keep the soup is clear, will not be cloudy), turn off the fire and wait
pressure cooker pressure is reduced; 4, steam open the lid, pick up ginger and green onions, add an appropriate amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup
was ready, drink to go! 5, if you are using a regular saucepan stew, water to add more, not to add water halfway, otherwise the soup is not mellow; high heat stew 10 minutes
, and then small fire stew 1 hour (tender chicken, such as stewing the old hen time to be doubled), seasoning can be; 6, you can also use a ceramic container with a cover to stew in the water (this stew has the most mellow flavor, is the common Cantonese cuisine stewing method), will be added to the ingredients of the capacity of the
cap lid into the steamer, there are conditions The available gauze wet water sealed in the container (to adjust the flavor first), steam over high heat for about 2 hours
that is, 7, if you use the steamer stew, there is no need to put water, rely on the steam condensation into the soup, the flavor is very rich and mellow, stew and water stew similar
like; 8, regardless of the use of any kind of stew, it is best to remove the chicken oil and then stew, so as not to be too greasy.