Half a Sanhuang chicken, one corn, five red dates, five chestnuts, Lycium barbarum 15 grains, 2g salt, and pepper water 1 spoon.

working methods

1. Wash Sanhuang chicken, chop it into small pieces, add 1 tablespoon pepper, and soak it in water for about 10 minute.

2. Flying water: put water in the pot and heat it (don't boil it), add chicken pieces and cook for about 7 ~ 8 minutes.

3. Take out the chicken pieces and rinse them with cold water.

4. Put cold water in the soup pot, add the chicken nuggets in step 3, add corn and red dates, cook for about 15 minutes on high fire, and then simmer for 30 minutes.

Add chestnuts after 5.30 minutes and cook for 15 minutes.

6. After 15 minutes, add the soaked medlar and salt, turn to high heat and cook for15 minutes, and a pot of fresh and sweet chicken soup is ready.