1, materials: astragalus 20 grams, tender light chicken 1, 30 grams of asparagus slices, cooked ham slices, cooking wine, salt, chicken oil, green onions, ginger, each appropriate amount.

2, first with a knife on the back of the chicken from tail to head cut into two pieces, into the boiling water blanch, remove blood stains out.

3, and then the chicken belly up, chicken back down into the casserole, add asparagus slices, astragalus, cooking wine, water, green onions, ginger on the floating surface.

4, and then first boil on high heat, and then stewed on low heat for about 2 hours, chicken stewed crispy, pick off the green onions, ginger, add slices of ham, salt, dripping into the chicken oil that is.