The complete guide to cooking Golden Chanterelle: easy home-style dishes you can master right away
Golden Chanterelle is a well-known worldwide edible mushroom, also known as chanterelle, apricot mushroom, and so on. The entire mushroom is apricot yellow, egg yellow, or loquat yellow, with a rich almond-fruit fragrance. It has an intense aroma, a pleasing color, a delicious taste, and is rich in nutrients, containing carotene, vitamins A and C, and various mineral nutrients such as calcium, iron, and phosphorus. Let's take a look below at the complete guide to cooking Golden Chanterelle!
Chanterelle Stewed Chicken
[Ingredients] 1 hen (about 1500 g), 50 g chanterelle, 15 g sliced bamboo shoots, appropriate amounts of refined salt, cooking wine, MSG, scallion sections, ginger slices, lard, and chicken broth.
[Method] ① Remove the feathers from the hen, take out the internal organs, wash with water, and chop into pieces. Soak the chanterelle in warm water until expanded, remove impurities, wash clean, tear apart by hand, and squeeze out the water. ② Put a small amount of lard in the pot, heat it, sauté scallion and ginger to release fragrance, add the chicken pieces, stir-fry until half cooked, add chicken broth, refined salt, and cooking wine, bring to a boil over high heat, then switch to low heat and stew until the chicken pieces are fully cooked. Pick out the scallion and ginger, season with MSG, and serve.
Chanterelle Stewed Pork
[Ingredients] 500 g lean pork, 50 g chanterelle, appropriate amounts of cooking wine, MSG, refined salt, lard, ginger slices, scallion sections, pepper powder, and meat broth.
[Method] ① Wash the meat, put it into boiling water to remove blood water, take it out and wash clean, then cut into pieces. Soak the chanterelle in warm water until expanded, remove impurities, wash clean, and slice with a knife. ② Heat the pot, add lard, put in the pork and stir-fry briefly, splash in cooking wine, add refined salt, ginger slices, scallion sections, and meat broth, bring to a boil over high heat, skim off the foam, add the chanterelle, bring to a boil, then switch to low heat and stew until the meat is fully cooked. Pick out the scallion and ginger, season with MSG and pepper powder, and serve.
Chanterelle with Tofu
[Ingredients] 60 g northern-style tofu, 15 g chanterelle, 15 g scallion, 15 g garlic (white skin), 2 g Sichuan peppercorns, 2 g dried red chili peppers, 1 g salt, 10 g vegetable oil.
[Method] ① Heat a wok, add oil, and when hot add the tofu, cooking for 10 minutes. ② Add the chanterelle and stir-fry, finally add Sichuan peppercorns, chili peppers, scallion (cut into sections), garlic (sliced), salt, and other seasonings and stir evenly.
Braised Chanterelle
[Ingredients] 500 g fresh chanterelle, appropriate amounts of refined salt, chopped scallion, and lard.
[Method] ① Remove impurities from the chanterelle, wash clean, and cut into thick slices. ② Heat oil in a wok, add chopped scallion and sauté until fragrant, add the chanterelle and stir-fry a few times. ③ Add refined salt and cook until flavorful, then remove from the wok and plate.
Stir-Fried Chanterelle with Pork Liver
[Ingredients] 250 g fresh chanterelle, 100 g cooked pork liver, appropriate amounts of cooking wine, refined salt, MSG, soy sauce, chopped scallion, shredded ginger, and lard.
[Method] ① Remove impurities from the chanterelle, wash clean, and cut into thick slices. Slice the pork liver. ② Heat oil in a wok, add scallion and ginger and sauté until fragrant, add the pork liver and stir-fry, add cooking wine and soy sauce and stir-fry a few times. ③ Add the chanterelle, refined salt, and a small amount of water, stir-fry until the chanterelle is flavorful, sprinkle in MSG and stir evenly, then remove from the wok and plate.
Potato and Chanterelle Thick Soup
[Ingredients] about 300 g potato, half a red onion, 1 to 2 carrots, 1.5 spoons flour, 2 large spoons corn (fresh), about 75 g chanterelle, 1 bowl shrimp, 2 spoons butter, appropriate amount of fish broth, about 150 to 200 ml milk
[Method] ① Chop the onion. Dice the carrots, and cut the potato into small pieces. ② Melt the butter in the pot, add the carrots and onion and sauté until fragrant, cooking until the carrots soften and the onion becomes transparent. ③ Sprinkle in the flour and stir. ④ Slowly pour in the fish broth, stirring as you pour at the beginning, so the flour blends in completely. The fish broth should basically cover all the ingredients. Bring to a boil. Add the potato, corn kernels, and milk. The amount of milk depends on personal preference. More milk means a stronger milky taste, less milk means a lighter milky taste. After bringing to a boil, turn to low heat and cook covered for 20 minutes. The milk will form foam, which should be skimmed off. ⑤ Wash the chanterelle, add to the soup, and bring to a boil over medium heat, cooking for 5 minutes. ⑥ Wash the seafood, add to the soup, and cook for about 5 minutes. Season with salt and pepper. Finally sprinkle with chopped scallion greens.