1. Pour Shaoxing wine into a bowl for standby, wash the chicken, and divide into pieces of suitable size.
2. Wash red jujube, longan and wolfberry, then soak them in warm water.
3. Pour Shaoxing wine and chicken soup into the pot, add jujube, longan and wolfberry fruit, and cook for 15 minutes.
4. Add chicken pieces into the boiling pot, add chicken essence and salt, turn off the heat and cover the pot quickly, and simmer for about 10 minutes.
Tips:
1. This dish needs a certain degree of heat preservation of the pot. Use the remaining temperature of the pot and the soup to stew the chicken directly. The difference between cooking or stewing is that the meat is fresh and tender.
If you don't have such a pot, you can boil it.
2. The proportion of Shaoxing wine and chicken soup is 1:1. The wine tastes heavy. I'm not used to adjusting the proportion.
3. The chicken soup is made by the other half of the chicken.