Ingredients: one chicken and appropriate amount of lotus root.
Accessories: salt, ginger and medlar.
1, prepare chicken and lotus root.
2. Clean up the chicken, wash it and cut it into pieces.
3. Put the chicken in the pressure cooker, add water, and it is best to cook it in cold water instead of blanching it, so that the chicken is tender, smooth and delicious.
4, add power to the lid, you can choose the soup function (generally chicken is not easy to stew, you can set your own time, you can stew it in about 2 hours).
5. The rice cooker has started to work. Cook until there is hot air and fragrance coming out (/kloc-it can be opened in 0/5 minutes), open the lid and skim off the floating foam with a dew spoon. Be sure to skim it several times so that the chicken soup is fragrant. Add a few slices of ginger, then cover the pot and simmer the soup again.
6. Peel the lotus root and cut it into hob pieces, and wash it with medlar.
7. There is still 40 minutes to cook the soup (you can see that there is still time on the rice cooker) and add the lotus root pieces.
8. When the time is up, the soup-making function is over. Cook until it jumps to the heat preservation file, add Lycium barbarum, add salt and stir well.
9, you can eat out of the pot.