Main Ingredients:
Wuji chicken: 1 whole; Sand ginseng: 30g; Lily bulb: 30g; Lily: 30g; Lotus seeds: 30g; Coix seed: 30g; Tremella: 1 piece.
Additional Ingredients:
Salt: to taste.
Taste: Light; Cooking Method: Stewing; Time: One hour; Difficulty: Easy.
Detailed Steps for Cooking Wuji Four-Ingredient Soup
Soak the coix seed in water for 30 minutes. (The soaking time is flexible, I usually soak for 30 minutes to remove preservatives, etc.)
Soak the tremella until soft, then tear into small pieces.
Soak sand ginseng, lotus seeds, lily, and lily bulb for 30 minutes.
Remove the skin from the Wuji chicken and cut into large pieces. (Whether to remove the skin is a personal preference, removing the skin reduces the fat content.)
Bring a pot of water to a boil, blanch the Wuji chicken for 3-4 minutes, then rinse to remove impurities.
Place all ingredients in an electric pressure cooker, add enough water, and cook using the soup function.
After cooking, release the pressure, skim off any fat, season with salt, and serve.
Refreshing and nourishing, suitable for all seasons.
