1

Prepare your favorite whole grains, including brown rice, millet, coix seed, Ophiopogon japonicus and plum beans. If you like, you can also add coarse grains such as purple rice, wheat grains and corn residue.

2

Coarse grains such as brown rice, glutinous rice, plum beans and millet need to be soaked the next night. But ginseng slices don't have to be soaked, otherwise the ginseng flavor will be lost.

three

Mix the soaked coarse cereals with ginseng slices and 50 ml of meat stuffing juice for later use. Wash the chicken belly, and then fill the chicken belly with whole grains. You don't need to fill too much, so that the miscellaneous grains can be cooked thoroughly in your stomach, and you don't need to drain the water. You need water to cook the grain more easily.

four

Sew up the opening with a toothpick so that coarse grains won't leak out. Put the sewn five-grain chicken and medlar into a casserole and add water.

five

Cook on medium heat for half an hour, then turn to low heat for another half an hour (adjust the time according to the size of the chicken). After cooking, drip 10ml of sesame oil and coriander.

six

Done ~

knack for cooking

1. Brown rice has rough taste, compact texture and time-consuming cooking. Before cooking, you can wash it and soak it in cold water for one night, and then put it in a pressure cooker with the soaking water for more than half an hour.

If you can't buy broilers, you can use Sanhuang chicken instead.