Dendrobium and Ginseng Black Chicken Soup

Overview

Taking supplements in autumn is good for surviving the winter.

Peel the black-bone chicken and chop it into large pieces. Place it in a pot under cold water. (Cook for 2-3 minutes after the water boils.)
After splashing, wash off the floating foam.
Wash the dendrobium and flatten it with a knife or hammer to get better flavor.
Rinse the red ginseng with water.
Remove the pits from the red dates.
Put the above materials into the electric pressure cooker and fill it with water to the highest level. Press the soup button to start cooking.
After boiling, skim off the fat and you can drink the soup and eat the meat. (My family usually doesn’t add salt and just drinks the soup as it is.)