1, main materials

1 chicken.

2. Condiments

Onion 1, ginger 2, jujube 5, medlar 15g, rice wine 1, star anise 1, salt 2.

Step 3 practice

Wash the chicken first, cut it into small pieces and blanch it in boiling water. Marinate chicken nuggets with ginger, garlic and rice wine, put them in a casserole, pour water, pour chicken nuggets without black pepper, pour star anise, red dates and medlar, and bring to a boil. Simmer until the meat is soft and rotten. Finally add some salt and stew for a while.

First, add a proper amount of cold water to the pot and put the cut chicken breast in. If the water doesn't reach the chicken breast, immediately pick up the chicken breast and clean it after the fire boils (be sure to put cold water in the pot so that it is not easy to have disgusting blood stains on the fried noodles after stewing);

Put the washed chicken breast in a pressure cooker, add thick ginger slices and two green onions, add a tablespoon of rice wine (preferably prairie wine), and add washed Lycium barbarum, Codonopsis pilosula, Chuanxiong (only one piece is enough), jujube (only four or five pieces are enough, and too much soup will smell fishy) and three pieces of longan meat. If you are afraid of getting angry, you can remove Chuanxiong and Chuanxiong.

After steam injection, the pressure cooker is changed to low fire pressure for 5 minutes, then to low fire pressure 10 minute (the soup can maintain white soup and is not easy to be turbid), and the fire is turned off to wait for the standard pressure of the pressure cooker to decrease;

After steaming, open the lid, pick out the minced onion and ginger, add some salt and monosodium glutamate to taste (according to my hobby), and a pot of hot old hen soup will be ready. Drink it!

If it is stewed in a general hot pot, you should add more water, and you can't add water halfway, otherwise the soup will not be mellow. Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, for example, the time for stewing old hen is doubled), and seasoning will be fine;

You can also use a porcelain vessel with a lid to stew in water (this stew is the most mellow and is a common stew in Cantonese restaurants), put the vessel with a lid into a wok, and if there is a standard, wet the exhaust valve on the vessel with gauze paper (to adjust the taste) and steam it for 2 hours.

If you stew in a porcelain pot, you don't need to add water, and you can solidify it into a nourishing soup with steam. The taste is very mellow, and the stew method is similar to the stew method.

No matter which stew method is used, it is best to take out the pig suet and stew it again to prevent it from being too greasy.