Matsutake Chicken Soup

Name: Matsutake Chicken Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/4 only Three Yellow Chicken; Several Dried matsutake; piece ginger; Some Cooking Wine; Some salt; Some crystal sugar

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This matsutake was brought back by my husband and son during a self-driving trip to Tibet during the summer vacation. When I opened the bag, I smelled a strong natural scent and I liked it very much. When I said that LG took his son to Tibet to play this matter, it really worries me. Because my son has sinusitis, and he is driving far away, although there are two other uncles and nephews and a half group, but the group is inexperienced. The weather in Tibet is changing rapidly and the altitude sickness is strong. I am really worried about it. Can't stand being forced to turn around.
Facts proved that the altitude sickness was really strong on the way. At first, my nephew had a fever, but he got better after taking some medicine for a day. Later, my son called and cried and said that his head was very painful and painful. He vomited and couldn't eat anything. Hey, it hurts all the time. After a day or two of this, I slowly got used to it. I also saw the blue sky and white clouds that they exposed, and my heart gradually relaxed.
In fact, this may be the difference between father and mother. If I were to decide whether my son should go to Tibet during this trip, I would definitely not worry about letting him go, but LG took him out and gave him a rare experience.
Speaking of seeing the pictures of them eating fresh matsutake hot pot on the way, it is really drooling. I can’t wait for the hot pot to fly right in front of my eyes. I don’t have the freshest matsutake to eat. It is also great to eat matsutake dry. Without using extra seasonings such as monosodium glutamate, the chicken is boiled with dried matsutake mushrooms. The final soup and meat exudes a natural aroma of mushrooms, and also has the umami taste of natural ingredients. It is stewed with ordinary three yellow chicken, and the taste is also pretty good. "

Ingredients

1/4 only Three Yellow Chicken
Several Dried Matsutake
piece Ginger
Some Cooking Wine
Some Salt
Some Crystal Sugar

Matsutake Chicken Soup

1. (First, soak and clean the matsutake. This step is very important.) Soak the matsutake in clean water for about half an hour, and wash it several times to remove the large sand and dust.

2. Soak it with a bowl of clean water and soak it overnight.

3. Carefully pour out the soaked matsutake water to another bowl, do not bring out the small sand at the bottom of the bowl.

4. Brush the matsutake mushrooms one by one with a clean toothbrush, especially on the head and roots. The fine sand on the roots is the hardest to brush. Try to brush clean, otherwise you know.

5. Washed matsutake slices.

6. Cut the chicken into larger pieces, put it in a pot under cold water, and put a little cooking wine.

7. Boil until the water boils and pour out the water.

8. Rinse the chicken again.

9. Pour the soaked matsutake water into a casserole, add chicken, cooking wine, a piece of flattened ginger, add some hot water, and simmer until the meat is rotten. I simmered it for about an hour. Add some salt and rock sugar in the middle.