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
Chinese PinYin : Sha Guo Song Rong Dun Ji
Stewed chicken with matsutake in casserole
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