1. Three yellow chickens have their heads, butts, and internal organs removed and washed.
2. Soak the black fungus, put salt or starch to scrub.
3. Cut the yam into pieces and soak in cold water to prevent oxidation.
4. Put the chicken and fungus into the pot, and add cold water that can surpass the chicken. Press the cooking button and cook until the stomata emit smoke, indicating that the water inside has boiled.
5. Open the lid to skim the froth, add ginger slices and cooking wine, close the lid and continue cooking.
6. After cooking for 40 minutes, open the lid and add the yam cubes and a little salt. Close the lid and cook for another 20 minutes.
7. Add some Shanghainese green braised before serving, sprinkle some pepper, and you're done!
8. Ready to cook
9. Finished picture
10. Finished picture. (The chicken breast can also be left to cool and shredded, and mixed with cold dishes. Please see the next recipe-cold chicken shreds)
Tips:Everyone has different tastes, so you can add or reduce seasonings according to your preferences.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
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