2, boil some water, do not need to boil, just heat it, pour it into the pot of chicken, remove the dirt on the surface of chicken, and drain the water.
3, chicken pieces with onion ginger, a spoonful of cooking wine marinated, to smell.
4. Put the cold chicken nuggets into the casserole, pour in the water, and put a large petal (one is enough, for fear that the flavor of spices will take away the umami of the chicken itself) to boil. Don't be afraid of trouble at this time. Be sure to use a spoon to skim off the floating foam on the surface of the soup, and the taste of the chicken will be better.
5, turn to a small fire, stew until the meat is cooked and rotten, it will take nearly two hours, if you use a pressure cooker, it will be faster, but the taste is not as delicious as the casserole.
6. Finally, put some salt and stew for a while. Put the salt last, otherwise it will harden the meat.
7. When I was waiting for the chicken to stew halfway, I added some Chinese dates and medlar. Finally, when the chicken was almost ready, I suddenly remembered that the pumpkin was steamed in the pot over there, so I had a brainwave, cut the steamed pumpkin into pieces and threw it into the chicken soup and stewed it for a few minutes.