Ingredient: 1.5kg chicken, 1 bag 300g Maoge Seasoning for Stewed Chicken with Danggui.
Wash the chicken.
Place the chicken in a pot with cold water, bring to a boil to blanch.
Add ginger slices and cooking wine to remove the gamey smell.
Blanch in boiling water for 3-5 minutes to remove odors, then rinse and drain for later use.
Place the ingredients, mushroom soup base packet, and dried seasoning from the packet into the pot.
The dried seasoning packet may be washed lightly.
Add 3L water.
Bring to a boil over high heat, then reduce to a gentle simmer and stew for 1-2 hours until fully cooked and tender.
The video of Instruction how to cook Danggui Chicken Soup?