A complete set of stewed chicken with matsutake

Tricholoma matsutake stewed chicken is not only simple to make, but also has more obvious beneficial value in the same furnace of Tricholoma matsutake and warm-tonified chicken. Tonifying essence, tonifying kidney, tonifying intestines and stomach, and delicious taste, easy to digest, good taste, is a rare warm tonic soup in winter. Let's take a look at the practice of stewed chicken with matsutake.

The practice of stewed chicken with matsutake

[material] about 1500 grams of native hen, 150g of matsutake, 10g of ginger, 20g of spring onions, 2.5L of water and a little salt.

[practice] ① smashed the ginger and tied the spring onions for use. Wash matsutake and cut into 0.3 cm slices. Wash the chicken with ②, blanch the chicken in boiling water and remove it. ③ pot with 2500 milliliters of water, put the chicken on the high fire, add broken ginger, spring onions and Tricholoma matsutake to bring to a boil, then simmer over low heat until the chicken is soft and the aroma of matsutake overflows, about 4 hours. When serving in a ④ bowl, add a little refined salt.

The second method of stewed chicken with matsutake

[materials] 20 grams of dry matsutake, 500 grams of native chicken nuggets, sliced ginger, raw wine, salt.

[practice] ① dry Tricholoma matsutake, then soak in warm water, change water and rinse. Blanch ② chicken nuggets, fish directly into a casserole with boiling water, add sliced ginger, boil the wine and simmer over medium heat. After an hour of ③, add the soaked matsutake and simmer for another hour. Add the right amount of salt 20 minutes before the cease-fire.

[efficacy] tonifying essence, strengthening kidney, tonifying intestines and stomach, delicious taste and easy digestion.

The third method of stewed chicken with matsutake

[materials] proper amount of native chicken, Tricholoma matsutake, tea mushroom and Dictyophora.

[practice] ① Tricholoma matsutake soak in water for 10 minutes, wash clean, add water, cover with cling film, now the weather is relatively hot, refrigerate and soak in the refrigerator. Wash fresh tea mushrooms before ② stew, prepare sliced ginger and soak Chinese wolfberry in clean water. Cut the ③ chicken into pieces, wash and blanch in boiling water for two minutes. Pick up the chicken blanched by ④ and rinse again with clean water. The matsutake that ⑤ has soaked smells delicious. ⑥ finally pour chicken, tea mushrooms, sliced ginger, Chinese wolfberry and matsutake into a casserole. Pour in the water of Tricholoma matsutake, then add proper amount of water and boil over low heat for two hours.

The fourth method of stewed chicken with matsutake

[materials] half black chicken, 2 Lentinus edodes, 50 grams of dried matsutake, 40 grams of dried bamboo shoot tip, proper amount of chives, ginger and salt.

[method] ① dried Tricholoma matsutake and dried bamboo shoot tips were soaked in warm water and cut into sections. Wash ② shiitake mushrooms, slice ③ black chicken, rinse, cut into pieces, pot in cold water, James water. Put ④ black chicken in a casserole, add some water, then add matsutake, bamboo shoot tip and shiitake mushrooms. ⑤ add chives and sliced ginger, bring to a boil, turn to low heat, cook for about 2 hours, season and leave the pan.

[skill] put a few grains of pepper in black chicken water to remove the fishy smell of black chicken.