Tricholoma matsutake chicken soup
By MinaEmmerich
When I was in my hometown, you could buy freshly slaughtered local chickens in the market, but the ones sold in the market in Beijing were all slaughtered and looked stale when they were put in the freezer. It may also be my psychological effect, so I rarely stew chicken soup. I didn't buy this green bird chicken, but the girl brought it here. I have today's bowl of chicken soup with freshly sweetened Jinhua ham. Although the taste is still delicious, it is definitely incomparable to the taste of local chicken. I miss the local chicken that my friend brought back from Shandong before. It was raised freely on the mountain and stewed for three hours. The soup color is beautiful golden on the top, and the chicken is also very elastic. You can smell the whole house without lifting the lid. The aroma is so good.
Recipe Recommendations
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Tricholoma matsutake chicken soup
1
Rinse the matsutake, soak in warm water, and then wash it several times.
2
Wash the ham with warm water and cut it into slices.
3
After opening the packaging bag, the green bird chicken was taken out. The soup package was not used. The chicken head cocktail was removed. The yellow chicken oil on both sides of the chicken leg was also removed. The nails of the chicken feet were cut off.
4
Wash the chicken and place it in a cold water pot. Bring it to a boil, remove it, and rinse it off. Put the ham slices in the pan where the chicken has been blanched and blanch and remove.
5
Place enough cold water in the casserole, add chicken and ham slices, add green onion and ginger slices, bring to a boil over high heat, skim off the floating foam, add a small amount of cooking wine to remove fishy smell, bring to a boil, turn to low heat and simmer for 1 hour.
6
Remove the green onion segments, add matsutake, simmer for 1 hour, add appropriate amount of salt to season.