Cooking Steps

1. 

   Step1:Buy 500 grams (half) of fresh chicken and cut into pieces. When the boiling water is fast, put the chicken into the pot and drain the meat and blood for later use.

2. 

   Step2:Prepare the auxiliary materials. Shashen (right-hand strip) Yuzhu (middle) ganhuaishan (left white) followed by red dates, medlar, honey dates, ginger slices. The auxiliary materials should be soaked in advance for 20 minutes.

3. 

   Step3:When the chicken is over water, heat the pot and stir fry the chicken in 2 teaspoons rice wine. Then boil the chicken in boiling water (about 3 bowls of water for half of the chicken stew, but I like the clear soup). When the chicken is cooked for several minutes, turn off the fire and pour the soup and chicken into the stew bowl. Put the soaked auxiliary materials into the cooked chicken soup and stew in the pot Half an hour. Medium heat for half an hour. Low heat for 60 minutes).

4. 

   Step4:After two hours of stewing, the chicken soup is finally out of the pot (when the soup is ready to stew, open the lid and mix some salt. In summer, try to drink light soup. If you like chicken essence, you can also adjust it.

5. 

   Step5:The stewed chicken soup may have oil on the surface. In summer, if you are afraid of being greasy, you can use a spoon to slowly remove it.

6. 

   Step6:This soup was learned from my mother. When I was a child, my mother often made this soup for me. I didn't know this soup until I grew up. Now it's my turn to stew chicken soup for my mother.