Ingredients: 500g chicken, Saussurea involucrata 15g, 75g codonopsis pilosula, 7g ginseng and 500g coix seed.
Seasoning: 50g of ginger, 50g of onion and 3g of salt.
Steps:
1. Cut Codonopsis pilosula and Saussurea involucrata into pieces about 4 cm long, cut Emei into pieces, wrap them with gauze and tie them tightly. Wash coix seed with clear water, then wrap it with gauze and tie it.
2. After the chicken is slaughtered, it should be depilated, cleaned by laparotomy and put into the pot together with the wrapped medicine bag. Wash ginger and onion, cut into sections and put them in the pot.
3. Boil the soup with strong fire first. Switch to slow fire for 2-3 hours, take out the chicken, cut it into cubes, put it in a bowl, take out the cooked coix seed, pour it into the bowl and taste.