Matsutake Chicken Soup

Name: Matsutake Chicken Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Green Bird Chicken; Some Matsutake; Some Jinhua ham; Some shallot; Some ginger; Some salt; Some Cooking Wine

by Enclose the beauty

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When I was in my hometown, the market could buy freshly slaughtered local chickens, but the market here in Beijing sold all the slaughtered chickens. They were not fresh when they were placed in the freezer. It may also be due to my psychological effects. Less stewed chicken soup. I didn’t buy this green bird chicken. Niu brought it over. Today’s bowl of chicken soup is filled with fresh Jinhua ham. Although the taste is still delicious, it is definitely incomparable with the taste of local chicken. I miss the native chickens brought back from Shandong by my friends before. They were raised on the mountain and simmered for three hours. The top of the soup is beautifully golden and the chicken is also very elastic. You can smell the whole house without opening the lid. The aroma is really good. "

Ingredients

Some Green Bird Chicken
Some Matsutake
Some Jinhua Ham
Some Shallot
Some Ginger
Some Salt
Some Cooking Wine

Matsutake Chicken Soup

1. Rinse the matsutake, soak it in warm water, and then wash it several times.

2. Wash the ham with warm water and cut into slices.

3. Green bird chicken opened the packaging bag and took it out. The soup package was not used, the chicken head and tail were removed, and the yellow chicken oil on both sides of the chicken leg was also removed. Cut off the nails of the chicken feet.

4. After washing the chicken, put it in a pot of cold water, boil it out, and rinse off the foam. Put the sliced ham in a pot of blanched chicken, blanch it, and remove it.

5. Put enough cold water in the casserole, add chicken and ham slices, add green onion and ginger slices, bring to a boil on high heat, skim off the foam, add a small amount of cooking wine to remove the fishy, boil, turn to low heat and simmer for 1 hour.

6. Remove the scallions, add the matsutake, and simmer for 1 hour. Season with salt.

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