(1) Clean the old hen thoroughly, wash away the blood, and then use kitchen paper to absorb the moisture on the chicken surface.

(2) Rub 2g of fine salt on the chicken skin by hand until the salt completely melts on the chicken skin.

(3) Put the salted chicken in the refrigerator for about 20 minutes.

(4) Take out the chilled chicken and cut it into small pieces.

(5) Put the cut chicken into a casserole, and then pour in 600 ml of water.

(6) Cover and put into the steamer. After the water is boiled, turn to medium heat and stew for 30 minutes.

(7) Add 5 grams of fine salt and continue stewing for about 20 minutes.

2. Hu Aishan Yuzhu Stewed Chicken

(1) Wash the slaughtered chicken, blanch it, pick it up and rinse it.

(2) Wash the yam, Polygonatum odoratum and jujube, pat the jujube flat and remove the core.

(3) Boil clear water, pour it into a stew, add all the ingredients, stew for two hours, and season with salt.

3. Stewed chicken with angelica

(1) The hen is unhaired and its internal organs are taken out. After cleaning Angelica sinensis, wrap it in gauze, put it into the empty abdominal cavity of chicken, add the above seasonings such as onion, ginger and salt, stew it in a small pot, sprinkle a little pepper when taking it out, and remove Angelica residue.

4. Stewed chicken with lotus seeds and keel

(1) Blanch chicken pieces, blanch keel pieces, wash lotus seeds and slice ginger for later use.

(2) Put a clean pot on fire, add water, keel, hen, ginger slices and lotus seeds, boil over high fire and simmer for 45 minutes.