HakkaQingstewed chicken

Ingredients: a 2-pound whole chicken, seasonings: one finger-sized piece ofangelica sinensis, two pieces of northern notoginseng, six reddates, two tablespoons of shaoxing or rice wine, three teaspoons of salt.Two tablespoons of Shaoxing wine or rice wine, three teaspoons of salt.

Place half the seasonings inside and outside the chicken cavity, put it in a covered container, and steam over boiling water.wokfor more than 2.5 hours.Steam.After serving, the aroma fills the room; at this point, the whole chicken still appears intact but can be easily pulled apart with two chopsticks. Enjoy!

The stewed chicken yields one or two bowls of soup, which is considered top-notchchicken broth.This broth is excellent for eating rice, noodles, or vegetables.！Used for steaming rice, noodles, and vegetables; excellent results.

Recently, gas prices have increased; thus, once the water boils during stewing, reduce heat and maintain a steady simmer. This is based on my practical experience.