Stewed chicken with Tricholoma matsutake(song rong jun1 dun ji )

Stewed chicken with Tricholoma matsutake

Introduction:

"It's a kind of nourishing and healthy soup. Drinking more can enhance the resistance, enhance the body function and restore the physical strength! Because added Tricholoma matsutake, so unique flavor! It's a very simple stew. It doesn't take much effort. As long as you make it into the stew cup and simmer slowly, the fragrance will come out naturally! In general, I don't recommend adding salt to stew. It can better taste the original flavor of food, but if you are not used to it, you can add salt to taste it properly! "

Production steps:

Step 1: wash Tricholoma matsutake and soak it in advance;

Step 2: wash the red dates and remove the core, and wash the Xinhui tangerine peel;

Step 3: wash the Cordyceps flower with water for a while, then add boiling water and soak for about 5 minutes;

Step 4: wash both Beishi and Yuanbei with clean water;

Step 5: half of the chicken, clean; put the chicken and ginger slices into the pot in cold water, blanch the blood, and then wash with clean water;

Step 6: put the chicken into the stew cup;

Step 7: add red dates, new skins, ginger slices, Cordyceps flower (and the water for soaking Cordyceps flower), Beiqi, Yuanbei, etc;

Step 8: add boiling water to the stew cup, about 8 minutes full;

Step 9: add boiling water to the outside of the stew cup to the highest water level, cover it well and stew for 2.5-3 hours. You can decide whether to add salt to the stewed chicken soup according to your preference!

Materials required:

Chicken: half

Tricholoma matsutake 7

Red dates: 3 big ones

Cordyceps flower: 5g

Beiqi: 3G

Japanese scallops: 2 large

Ginger: right amount

Xinhui tangerine peel: moderate amount

Salt: right amount

Note: I used to cook chicken soup like peeling, but the peeled chicken soup is not so fragrant, so you can cook chicken soup with skin, then skim the oil when eating, and then eat chicken skin!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Song Rong Jun1 Dun Ji