First, add an appropriate amount of water to the pot and put the chopped chicken in.Place the chicken pieces into the pot.The water level should cover the chicken.Immediately remove the chicken from the water after it comes to a boil.You must use cold water when cooking; otherwise, there will be blood stains on the surface of the soup.Remove any blood stains from the chicken before washing and rinsing it.Place the cleaned chicken into the pressure cooker.

Add several thick slices of ginger and two small spring onions to the pressure cooker.Pour one tablespoon of cooking wine (preferably Shaoxing rice wine).Add washed goji berries, dangshen, and angelica.Use a small amount for each ingredient: just a tiny piece for each.Add about 4 or 5 red dates; adding more can make the soup too sour.Include longan meat; if you are prone to heatiness, substitute with 5 grams of yuzhu and rice sprout seed, and add a small amount of salt to enhance flavoring.Add water until it is about an inch above the chicken pieces, close the lid and valve, and put on high heat until boiling.When steam starts coming out of the pressure cooker, switch to medium heat and cook for 5 minutes; then reduce to low heat and continue cooking for another 10 minutes. This helps maintain a clear broth without cloudiness.Once done, turn off the stove and wait for the pressure cooker to cool down naturally.After releasing the steam, remove the ginger and spring onions.Season with an appropriate amount of salt and monosodium glutamate (MSG) according to personal preference.A pot of delicious chicken soup is ready; enjoy it!If using a regular stockpot instead of a pressure cooker, add more water and avoid adding any during the process to keep the flavor rich.Cook on high heat for 10 minutes then switch to low heat for an hour (for tender chicken, if using an old hen, double the cooking time).

Season with taste.

For a more flavorful result, use a covered ceramic container and steam it in a steamer pot. If possible, use dampened cheesecloth to cover the container. Steam for about 2 hours.Alternatively, you can use a steam cooker without adding water; this method produces a thick, fragrant soup.Regardless of your choice of cooking method, remove excess chicken fat before cooking to prevent it from becoming too greasy.Chicken soupIt's done, drink up!

5. If using a regular pot to cook, add more water and do not top up halfway; otherwise, the soup won't be as fragrant.Cook with high heat for 10 minutes, then switch to low heat and simmer for 1 hour (for tender chicken, like young chickens), then season.RoosterExtend the cooking time by a factor of two if using an old hen.

6. Alternatively, use a covered ceramic container for water bath cooking (this method yields the most fragrant soup and is commonly used in Cantonese cuisine).SteamingPlace the properly seasoned container with its lid on a steamer pot; （ ）， 2 ；(if possible, wrap it with damp cloth first to seal and then steam for about 2 hours.)Steam7. For cooking in a vapor pot, no water is needed as the soup is made from condensing the steam; this yields very thick and fragrant soup.

The method of using a vapor pot is similar to the water bath method.

8. Regardless of which method you use, it's best to remove the chicken fat before cooking to avoid excessive oiliness.