Stewed local chicken with matsutake

[efficacy] protect against radiation, prevent cancer, regulate qi and resolve phlegm, and strengthen the body.

[ingredients] fresh Tricholoma matsutake 200g, local chicken 500g, ginger, garlic, salt, chopped onions

[practice]

1. Thaw frozen Tricholoma matsutake at room temperature (fresh Tricholoma matsutake is better), rinse and slice.

2. Cut the local chicken into pieces and set aside by boiling water.

3. Put the local chicken in a casserole, add the right amount of water, and add ginger and garlic. Bring to a boil and turn to low heat. Simmer for half an hour, then add matsutake and continue to simmer for 90 minutes. It takes a total of 2 hours for native chickens to simmer and about 1 hour for ordinary broilers.

4. A small amount of salt can be added for seasoning, and chopped onions will taste better when drinking soup.

[taboo] do not eat garlic if it turns black; do not put pepper when cooking wild bacteria, and other dishes of this meal are also advised not to put pepper; fast to people with wild bacteria allergies.