Matsutake Chicken Soup
Overview
The key to making soup is of course good ingredients. Because I bought a very good Pujiang Sanhuang Chicken. I thought I still had some unused dried matsutake flakes at home. I made a matsutake chicken soup. Considering that I don't want it to be too fatty, I removed the part with more chicken fat.
Tags
Ingredients
Steps
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Materials are ready. Slice ginger and cut green onion into sections. Wash the three-yellow chicken and chop into large pieces.
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Add water to the pot and bring to a boil.
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Pour in chicken pieces.
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Blanch the blood and pick it up.
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Add water to a clay pot, put the watered chicken pieces into the pot, add ginger slices and green onion slices.
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Bring to a boil over high heat, then reduce to a simmer and simmer for about 1 hour, then add dried matsutake slices and a few wolfberries.
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Continue to simmer for about 20 minutes and add appropriate amount of salt to taste.
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Dish out and enjoy. Very delicious.
