Ingredients: half a Sanhuang chicken, 250g kudzu root, seafood mushroom 150g, cooking wine, salt, astragalus root, codonopsis pilosula, wolfberry fruit, two onions and half a carrot.

1. Wash Radix Puerariae, peel and cut into pieces. Add salt, shredded ginger and cooking wine to the chicken and marinate for half an hour.

2. Boil the water in the pot and blanch the chicken.

3. Put chicken, Radix Puerariae, Radix Codonopsis, Radix Astragali, and Radix Glycyrrhizae in a stew pot for one hour.

4. Then add seafood, mushrooms and carrots.

Add salt and chopped green onion in half an hour. Get out of the pot.

6. Finished product drawing.