Dendrobium and Ginseng Black Chicken Soup

Remove the skin from the black chicken and cut it into large pieces, then put it into cold water to blanch. (After the water boils, cook for 2-3 minutes.)

After blanching, wash away the foam.

Clean the Dendrobium, and use a knife or hammer to crush it flat, so that it releases its flavor better.

Rinse the red ginseng with water.

Remove the pits from the red dates.

Put the above ingredients into the electric pressure cooker, add water up to the maximum level. Press the soup button to start cooking.

Once it is cooked, skim off the fat, and you can drink the soup and eat the meat. (My family usually doesn't add salt, enjoying the soup's original flavor.)