Matsutake Chicken Soup

Overview

My husband and son brought this matsutake back from a self-driving trip to Tibet during the summer vacation. As soon as I opened the bag, I smelled a strong natural fragrance and I liked it very much. Speaking of which, LG took my son to Tibet to play, which really worried me. Because my son has sinusitis, and the journey is long and we are driving by ourselves, although there are two other uncles and a half-sized nephew traveling with us, the whole group is inexperienced. The weather in Tibet changes quickly and altitude sickness is strong. I am really worried that I will be unable to bear it and be forced to turn around halfway. It turns out that the altitude sickness on the way was really strong. My nephew had a slight fever at first, but he got better after taking some medicine for a day. Later, my son called, crying and saying that his head hurt, he was vomiting, and he couldn't eat anything. Oh, it made me feel sad to hear it. After a day or two of this, I slowly got used to it, and after seeing the various blue skies and white clouds they posted, I gradually relaxed a little. In fact, this may be the difference between father and mother. If I were asked to decide whether my son should go to Tibet during this trip, I would definitely not feel comfortable letting him go in the end, but LG took him out anyway and gave my son a rare experience. Speaking of which, seeing the pictures they posted of eating fresh matsutake hot pot on the way really made me drool. I wished that the plate of hot pot could fly right in front of me. If you don’t have the freshest matsutake to eat, eating dried matsutake is also great. No extra seasonings such as MSG are used, and the chicken is boiled with dried matsutake mushrooms. The final soup and meat exude a natural aroma of mushrooms, and also have the natural umami flavor of the ingredients. It is stewed with ordinary three-yellow chicken, and the taste is quite good.

Tags

• soups
• home cooking
• meat dishes
• soup
• pregnant women
• dinner with friends
• winter recipes
• lunch
• cooking wine
• dried matsutake
• ginger
• rock sugar
• three yellow chicken
• salt

Ingredients

Steps

1. 1 (Soak and clean the matsutake mushrooms first. This step of cleaning is very important.) Soak the matsutake mushrooms in clean water for about half an hour, then wash them several times to remove any large sediment and dust.

   

2. 2 Soak in a bowl of clean water for about one night.

   

3. 3 Carefully pour the water used to soak the matsutake mushrooms into another bowl without removing the small sand at the bottom of the bowl.

   

4. 4 Brush the matsutake mushrooms one by one with a clean toothbrush, especially the head and roots. The fine sand at the roots is the most difficult to brush. Try to brush them as clean as possible, otherwise you will know.

   

5. 5 Washed matsutake slices.

   

6. 6 Cut the chicken into slightly larger pieces, put it in a pot with cold water and add a little cooking wine.

   

7. 7 Boil until the water boils and pour away the water.

   

8. 8 Rinse the chicken again.

   

9. 9 Pour the water for soaking matsutake into a casserole, add chicken, cooking wine, a piece of flattened ginger, add an appropriate amount of hot water, bring to a boil over high heat, then simmer over low heat until the meat is tender. I stewed for about an hour. Add appropriate amount of salt and rock sugar halfway.