Clear Stewed Black Chicken

One black-boned chicken, cleaned.

Chop into pieces, remove the chicken neck trachea, chicken lungs, chop off the chicken head, chicken tail, and chicken toenails (discard), and wash repeatedly until the water is clear.

Bring water in the pot to a boil, add slices of ginger, put in the black-bone chicken pieces, repeatedly skim off the foam, and cook until slightly done.

Then pour it into a pressure cooker, add 3 slices of ginger, an appropriate amount of salt, and 4 red dates, and cook under pressure for 10 minutes.

Serve it into a bowl and add some small cilantro that you grew in your flowerpot for garnish (the cilantro has a strong flavor, but it hasn’t grown tall yet). The table light is off, so it’s a bit dark, and you can’t see the chicken oil.

Real pure chicken soup (just scooped out from the pot), with no seasonings added, only salt, ginger slices, and red dates, is really so fresh, and the chicken soup is rich.