How to Make Rehmannia Chicken Soup?

Ingredients: One mother chicken and its undeveloped soft internal organs (yolk of a chick)Egg yolk and the kidney of a rooster.

Seasonings:Red dateslongan dry dang shenmountain yam spring onion and green onions ginger

Seasoning: Salt

Makes:

1. Cut the large spring onion into sections, ginger into slices, and tie up the small green onions. Wash the red dates, remove the shell from longan, clean dang shen, peel the mountain yam and cut it into pieces, and set them aside.

2. Wash the chicken thoroughly, remove its internal organs, slice it, drain the water, heat the pot to render the chicken fat, then remove it, and stir-fry with ginger slices until the skin is golden and the oil is released; add large spring onion sections along with an appropriate amount of water, bring to a boil over high heat, and transfer to an electric slow cooker.3. Add red dates, longan, dang shen, and small green onion bundles one by one into the slow cooker. Cook for 1 hour.

After 1 hour, add the soft-shell egg yolk and rooster kidney, along with mountain yam, and continue cooking for another 30 minutes.4. Season with salt before serving; it can also be omitted. 1 hour.after an additional hour, add soft-shelled eggs and gallbladders, and simmer with yam for another 30 minutes.

4. Add salt before serving, or omit if preferred.