Recipe for Chicken Stewed with Lychee

A 150-day-old sunflower chicken, weighing about 2 pounds, is needed for two people. Therefore, only half a chicken should be chosen, and it shouldn't be too old, as it won't cook through easily when poached, and the meat will be tough.

Chop into small pieces, add half a spoonful of salt and a spoonful of cornstarch, mix well, then add half a spoonful of peanut oil, mix well and marinate for 10 minutes.

Choose lychees harvested from the right-grown white sugar apples.

Peel it, and it's best to remove the pit.

Put water in a pot, add chicken heads and feet, a few slices of ginger, bring to a boil over high heat, then reduce to low heat and simmer for 2 minutes.

Place the marinated chicken in the lowest heat, cover, and marinate for 10 minutes.

Add lychees and goji berries, keep the heat low, cover and simmer for 5 minutes.

Add a little salt to taste, and you're done! The recipe is simple, the soup has a hint of lychee sweetness, and the chicken is very tender.

Prepare a dipping sauce with three small red chilies, a piece of crushed sand ginger, hot oil poured over it, a squeeze of lime juice, a few lime slices, and finally a touch of steamed fish soy sauce or light soy sauce.