1. Half a chicken, fresh, cleaned and washed
2. Bring water to a boil in the stock pot, add the chicken to a quick blanching
3. Change the cold water again, the amount of water is less than two-thirds of the chicken. Add green onion, sliced ginger, pour in cooking wine, put in wolfberry, boil for 10 minutes on high heat, turn to low heat and simmer for 40 minutes (at 30 minutes, add a spoonful of salt, not too much, mainly light), until used Chopsticks can easily pierce the chicken.
4. Take the chicken out, let it cool slightly, tear it up with your hands, and eat it as a cold dish (dip it in soy sauce when you eat it)
5. Peel the cucumber, remove the flesh, and cut diagonally into one-centimeter segments
6. Put the cucumber segments in the soup pot, add appropriate amount of salt, and cook for 10-15 minutes on high heat. Because it is chicken broth, cucumbers are easy to rot. Turn off the heat and serve the cucumber soup
7. When eating, put the chicken in the cucumber soup for a while. The chicken is tender and fresh. You can also eat it separately. The taste is heavy. Soy sauce is recommended.
