Chicken Stew with Carrots and Lotus Root for Year's End

Wash the chicken thoroughly and chop it into pieces (you can also ask the seller to do this for you).
Finely mince the garlic, then marinate the chicken with it, 2 tablespoons of salt, 3 tablespoons of sesame oil and 1 tablespoon of pepper.
Let the chicken absorb the seasoning for about 30 minutes before stewing.

Wash the ingredients that will be stewed with the chicken, then prepare them as follows:
- Peel the lotus root and slice it into rounds.
- Cut the carrots into rounds, as you would for a meat stew.
- Rinse the black beans carefully to remove any dust.
- Rinse the jujubes in cold water, then soak them until they plump up.

Heat oil in a pan and briefly sear the chicken to firm it up. Put the chicken, black beans, lotus root and shiitake mushrooms into a pressure cooker with enough water and stew for 30 minutes. Finally, add the red dates, stew a little longer and season to taste.
Method:
- Heat a large pan with a moderate layer of oil. When the oil is hot, add the chicken and toss so it firms up.
- Get a pressure cooker ready with about 4 bowls of water. Add the chicken and carrots first; after about 5 minutes, add the lotus root and black beans.
- After about 20 minutes of stewing, add the jujubes and season with 3 tablespoons of seasoning powder. Stew for a final 5 minutes or so.
Ta-da. All done.