Chinese Food
Stewed chicken with matsutake
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Tricholoma matsutake is sold by Tibetans on the side of the road during a self driving tour in Western Sichuan with friends. Fresh Tricholoma matsutake is only available in 610. At that time, we had three or four days to go before we came back. So I only bought one Jin for fear of being broken. Fortunately, it wasn't broken. I regret not buying more. Foodies. Fresh matsutake is really delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the matsutake firs
Step2:Slice for standb
Step3:Forget to take some pictures. Wash the chicken and cut it into pieces. Stir fry the chicken oil and a part of fat chicken skin to make oil. For later use, put the chicken in the frying pan. Stir the chicken out of the water. Put the chicken in the casserole. Add water and ginger. Pour all the chicken oil just fried into the casserole. Turn the heat to a low temperature. Stew for half an hour and put in the matsutake. Stew for another two hours. Add salt and chicken essence. It's delicious. Actually, I didn't add chicken essence. It's very fresh.
Cooking tips:There are skills in making delicious dishes.
