1. Peel the ginkgo nuts in boiling water and cook for 5 minutes, remove and set aside; peel the yam and cut into hob pieces.
2. Put the chicken in a casserole, pour in enough water, add ginger slices, cooking wine, and boil on high heat.
3. Skim the froth, turn to low heat and cook for 1 hour until the chicken is soft and rotten.
4. Skim the oil slick several times in the middle.
5. Add yam and ginkgo, and continue to boil for 30 minutes.
6. Add medlar and salt to taste.
Tips:1. After the chicken is cooked, remove the meat of the chicken thighs and chicken breasts, tear them into thin strips and mix them with condiments, and put the rest of the chicken racks back into the soup for broth.
2. Chinese yam and ginkgo are not mutually restrained and can be eaten together. However, eating more ginkgo is strictly prohibited.
