Stewed chicken with mushroom

Not long ago, I went to Qingdao for a few days and made a special trip to Beijiushui in Laoshan to play for a day.
Beijiushui, among the twelve scenic spots in Laoshan, the most beautiful one is "Jiushui Mingyi". Huang Yan, a literator of Jimo in the Qing Dynasty, wrote in a poem: "The strange rocks and jagged roads can be sealed, and the nine twists of a river lead to a dragon dragon. There is suspected to be sesame rice by the stream. What is the most important thing in Taoyuan?"
I had a farmhouse banquet at the foot of the mountain, including stewed pheasant with pine mushrooms, stewed quail, and old duck soup. The best one was stewed pheasant with pine mushrooms.
Due to these special climate and water quality conditions in Laoshan area, Laoshan pine mushrooms have the qualities of soft and slippery entrance, and have unique flavor. They can be regarded as top-grade fungi, especially in July and August.
Also known as pine mushroom, crispy fungus, mushroom, etc., Japan calls it Matsutake Matsutake, which is a precious wild edible fungus. Pine mushrooms not only have excellent flavor and attractive aroma, but also are nutritious edible fungi. They are known as the "king of edible fungi". They are no less than monkey head and ganoderma lucidum. They are especially regarded as treasures in Europe and the United States.
The focus of this dish is pine mushrooms. The chicken is delicious, but the flavored Laoshan mushrooms taste better. This dish may seem simple, but in fact, the kung fu is in the process of stewing. Laoshan pine mushrooms are stored early and easily melted; if stored late, they are not easy to taste.
When eating, everyone only thought about tasting soup and eating Laoshan pine mushrooms, but the real protagonist--chicken was left behind.