1. Cook Gastrodia elata in a casserole for 20 minutes, take it out, keep the soup, and slice ginger for later use.

2. Chop the chicken into small pieces, blanch it in boiling water, remove blood foam and drain.

3. Put the chicken, gastrodia elata and ginger slices into a casserole and stew them with gastrodia elata water for 50 minutes, first with a big fire, then with a small fire, and then with a big fire.

4. Add medlar, salt and chicken essence.