Ingredients: 8 red dates, Lycium barbarum 15, 2 codonopsis pilosula, dried tangerine peel 1 piece, ginger 1 piece.
Seasoning: edible salt, white pepper.
Preparatory work:
Red dates are pitted first, and codonopsis pilosula is cut into small pieces. Red dates and codonopsis pilosula should be washed with warm water. First soak the dried tangerine peel in warm water, and then scrape off the white sac with a knife. After washing the ginger, pat it with a knife for later use. Put Lycium barbarum into a small bowl of 1 and soak it in warm water for 5 minutes, then control the water for later use.
It is best to buy black-bone chicken slaughtered on the same day. After taking it home, wash it first, and then remove the skin from the neck and ass of the chicken. Then check and clean up the remaining chicken feathers, and finally chop them for later use.
Cooking method:
Fill the casserole with water, turn on the fire and start boiling water. Dried tangerine peel and ginger can be put into the casserole first. In addition, add water to the pot and blanch the cut chicken in the pot.
Also add 1 tbsp cooking wine, 1 root onion and a few slices of ginger to remove the fishy smell. Boil water over high heat for 3 minutes. When the water boils, froth will appear, so it won't stick to the chicken. Blanch the chicken, pour it out, remove the onion knots, and rinse the chicken with hot water.
Then pour the chicken into the casserole. At this moment, the water in the casserole boiled. Put the red dates and codonopsis pilosula into the soup pot in the casserole, then cover the pot and boil the water with slow fire, and then simmer for 1.5 hours.
After 1.5 hours of stewing, the black-bone chicken is very soft and rotten. Then pour Lycium barbarum into the casserole, add some salt to taste, add a little white pepper to remove the fishy smell and enhance the fragrance, cover and stew for 3 minutes, and you're done.