Chinese Food
Stewed chicken with matsutake
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Fresh Tricholoma matsutake is rich in nutrition and tastes fresh and sweet. Generally, good ingredients are relatively simple to maintain the nutrition and taste of the ingredients as much as possible.
Cooking ingredients
Cooking Steps
Step1:Wash half of the chicken and chop into small pots. Cover with cold water and boil.
Step2:When boiling, remove the froth with a spoon, and open the lid to boil for 10 minutes.
Step3:Peel and wash the ginger. Pat it with a knife and put it into the pot. Turn off the heat, cover the pot and simmer.
Step4:The fresh Tricholoma matsutake should be gently scraped off with a knife first, and then washed one by one with running water. Be careful not to soak it.
Step5:Sliced Tricholoma matsutak
Step6:Cook for half an hour or so, put in the matsutake and continue to stew. Cook until the chicken is soft. Add some salt.
Step7:It's delicious. No condiments like chicken powder and monosodium glutamate.
Cooking tips:It's also soup and vegetables. It's complete with stir fried green leaves and appetizers. There are skills in making delicious dishes.
