Chinese Food
Steamed chicken with matsutake
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I turned out the Zisha steam pot I bought decades ago. My mother said that I love cooking so much or put it in my home. This weekend, I took it out and stewed it. The soup is delicious and natural. What's more amazing is that the chicken is soft and waxy. It's ready to melt in the mouth. I can't accept the taste of stewed chicken soup directly before. It's annoying to have a sharp mouth. Hee hee.
Cooking ingredients
Cooking Steps
Step1:Pour most of the water into the milk pot. Make a long towel around the edge of the pot. Sit your steam pot on the towel. Cut the legs of the lute into two sections. Sliced Tricholoma matsutake and ginger.
Step2:Simmer the pot for two hours.
Step3:It's so fragrant that I can't help drinking two bowls of chicken and Tricholoma matsutake. I'm constantly challenging the sensitivity of taste buds. Good to drink.
Cooking tips:It's reasonable to say that the chicken in the steam pot should be a chick. But it's too troublesome to clean up. Secondly, I dare not chop the whole chicken, the whole fish and the hands. So it's very convenient to directly buy lute legs for others to chop. It is better for the students who have the conditions to use the whole chicken. There are skills in making delicious dishes.
