1, stewed chicken with angelica. Ingredients: hen 500g, Angelica sinensis 12g, ginger 1, Lycium barbarum 5g, salt 5g, onion 5g, water 2g (optional). Mash ginger and wash Angelica sinensis and Lycium barbarum for later use. Take out the internal organs of the chicken, rinse them, put them in a casserole, add angelica, shallots and ginger slices, add appropriate amount of water, boil them with high fire and stew them for 3 hours with low fire, being careful not to uncover the lid. After cooking, take out onion knots and add Lycium barbarum. Add some salt to taste, or add a little chicken essence.

2. Stewed chicken with pine mushrooms. Ingredients: chicken 1000g, Tricholoma matsutake 100g, 20ml of cooking wine, 20g of ginger and garlic, 50g of onion, 20g of chives and 5g of salt. Soak Tricholoma matsutake flowers for 2 hours. Boil water in a pot, add ginger slices, boil and add chicken pieces to blanch. Take another pot, put the cooked chicken into the pot, add ginger slices, garlic cloves, onions, chives, cooking wine and appropriate amount of water, and simmer for 30 minutes. Add Tricholoma matsutake, cover and stew for 20 minutes. Add salt before cooking.

3. Stewed chicken with red dates. Ingredients: chicken 1500g, red dates 300g, a spoonful of salt, and half a slice of ginger. Eviscerate the chicken, wash it and cut it into pieces. Wash the big red dates for later use. Add chicken and ginger into the pot, add appropriate amount of water, cover the pot, and stew for about 1 and 2 hours on medium heat. Add red dates and stew for ten minutes. Add salt before cooking.