Stewed chicken with matsutake in casserole

Stewed chicken with matsutake in casserole

Introduction:

"Tricholoma matsutake is a kind of pure natural rare edible fungi, known as the" king of fungi. ". It grows in Alpine woodland above 3500 meters above sea level in cold temperate zone. At present, artificial cultivation is not available all over the world. Tricholoma matsutake is rich in protein, a variety of amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Tricholoma matsutake is collected and eaten from early August to mid October in autumn. It has a special aroma, taste like abalone, very smooth and refreshing. Due to the unique geographical conditions, wild Tricholoma matsutake is more rare and pollution-free. Tricholoma matsutake and native chicken (or Sanhuang chicken) are slowly stewed in casserole. The soup is mellow, and the amber Qiongjiang Yuye tempts the appetite. In the cold winter, if you drink a bowl, you will feel warm and energetic. It's a rare soup. "

Production steps:

Materials required:

Matsutake: Five

Native chicken: one

Scallion: right amount

Salt: right amount

Yellow rice wine: right amount

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original