Take out the stone and chop it.

Cut the chicken into pieces.

4. Garlic cloves and ginger slices are mashed together into ginger and garlic, and all the remaining seasonings are put in a small bowl and mixed well.

5. Marinate the chicken pieces with ginger, garlic and seasoning for 30 minutes, then add red dates and mix well.

6. Boil the water and steam it in a steamer 15 minutes.

7. Take it out of the pot and put it on the table to enjoy.

Ingredients: smooth hen 1 hen (about 750g), Chinese jujube 50g, yellow rice wine 20g, salt 3g, onion 1 0g, ginger 5g, silk paper (or cellophane)1g.

Feature editor

Features: rich in flavor and fresh and tender in meat.

Efficacy: Yiqi Fuzheng.

Practice editing

1. Cut the tender hen into pieces 5 cm long and 2 cm wide, take it out and blanch it in boiling water for a while, and wash the blood stains.

2, jujube washed for use.

3. Arrange chicken pieces neatly in a big soup bowl, add jujube, yellow wine, refined salt, onion, ginger and clear water (250g), seal the bowl with silk cotton paper or cellophane, take out the chicken crisp steamed in the cage and open it for consumption.

1. Wash and chop the chicken for later use.

2. Chop red dates and medlar for later use.

3. Crush red onions and ginger.

4. Pour ginger and onion into the chicken.

5. Pour medlar and red dates into the chicken.

6. Add soy sauce, oyster sauce, salt and corn starch, mix well and marinate for 20 minutes.

7. Put the marinated chicken in a boiling steamer, steam for fifteen minutes, turn off the fire, steam for another three minutes, and sprinkle with chopped green onion.