Chicken soup with Tricholoma matsutake

Chicken soup with Tricholoma matsutake

Introduction:

"When I was in my hometown, I could buy local chickens that were slaughtered now in the market, but in the market here in Beijing, they were all slaughtered. When I put them in the freezer, I felt that they were not fresh. Maybe it was my psychological role, so I seldom stewed chicken soup. I didn't buy this green bird chicken. Niu brought it here. She had today's bowl of chicken soup and Jinhua ham. Although the taste was delicious, it certainly couldn't compare with that of native chicken. I miss the native chicken that my friends brought back from Shandong Province. It's scattered on the mountain and stewed for three hours. The top color of the soup is beautiful golden. The chicken is also very elastic. You can smell the fragrance of the whole house without opening the lid of the pot. It's good. "

Production steps:

Materials required:

Green bird chicken: moderate

Tricholoma matsutake: appropriate amount

Jinhua ham: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh