材料：
2200克水
400克鸡肉，切块（4公分）
250克咸菜，洗净，浸泡30分钟，切成3公分长
250克苦，切条（1公分），去核
80克黄皮洋葱，切块3片新鲜姜
20克枸杞
1小撮一盐
1小撮白胡椒粉
做法：
1.将1200克水倒入主锅，置入网脶，加入鸡肉至网内，以13分/ 60'C /速度3.5汆烫。利用刮刀棒辅助将网锅取出。在水喉下用清水洗净鸡肉。清洗主锅。
2.将汆烫好的鸡肉和1000克水放入主锅，以9分/ 100c /反转速度煮沸。
3.以慢炖/ 10分198C烹煮。
4.加入咸菜，红萝卜，苦，咸水梅，洋葱和姜片，以慢炖/ 10分/ 98℃烹煮。
5.加入枸杞，盐和白胡椒粉。待在主锅内直至温度下降至70m，趁热享用。
Ingredients:
2200 grams of water
400g chicken, cut into pieces (4 cm)
250g pickles, wash, soak for 30 minutes, and cut into 3 cm long
250 grams bitter, cut into strips (1 cm), cored
80g yellow onion, cut into 3 pieces of fresh ginger
20 g wolfberries
1 pinch salt
1 pinch white pepper
Direction:
1. Pour 1200 grams of water into the mixing bowl, put it into the net, add chicken to the net, and blanch at 13 min/60'C/speed 3.5. Use the scraper bar to assist in taking out the net pot. Wash the chicken with clean water under the hose. Clean the mixing bowl.
2. Put the blanched chicken and 1000 grams of water into the mixing bowl and boil at 9 min/100c/reverse speed.
3. Cook at 198C for 10 minutes.
4. Add pickles, carrots, bitter, salted plums, onions and ginger slices, and cook in slow simmer/10 minutes/98℃.
5. Add wolfberry, salt and white pepper. Stay in the mixing bowl until the temperature drops to 70m, and enjoy while it is hot.