The first picture is the material of the family, the black-bone chicken, the big chunks, remove the excess oil and the red blood clot in the chicken skeleton.
Put warm ginger in the warm water, cook the wine, and cook the chicken in the pot until the water is boiled.
After removing the blood foam, remove the water.
Add chestnut, codonopsis, longan, red dates, and glutinous rice, add appropriate amount of water, steam on the pressure cooker, then cook for 20 minutes in medium and small heat.
Remove the excess oil and the chicken after the water is boiled. The soup will be very clear and will not have a layer of oil and blood on the surface.
After seasoning with salt, you can eat it.
1. Boiled chicken soup is recommended to boil water to remove blood foam, so as not to boil a layer of blood on the surface of the chicken soup. At the same time, the warm water pot can prevent the surface of the chicken from becoming ripe quickly and cannot remove the blood foam. It can also avoid boiling too long to lose the taste. It is recommended not to cook for too long, because the black chicken is relatively tender, it will rot if it is pressed too long, and the chestnut is the same. If it is casserole or saucepan, it can be cooked for a long time.