Complete Guide to Making Matsutake Stewed Chicken: Learn to Easily Stew a Delicious Chicken Soup

Matsutake stewed chicken is not only simple to make, but when matsutake and warming, nourishing chicken are cooked together in one pot, the tonic value becomes even more pronounced. It benefits essence and strengthens the kidneys, nourishes the stomach and intestines, and is delicious, easy to digest, and has a good texture. It is a rare warming tonic soup for winter. Now let us take a look at the complete guide to making matsutake stewed chicken!

Method One for Making Matsutake Stewed Chicken

[Ingredients] 1 free-range hen, about 1500 grams, 150 grams matsutake, 10 grams ginger, 20 grams scallion, 2.5 liters water, a little refined salt.

[Method] ①Smash the ginger, tie the scallion into a knot, and set aside. Wash the matsutake clean and cut into 0.3 cm slices. ②Wash the chicken clean, blanch in boiling water, then remove. ③Put 2500 milliliters water in a pot, add the blanched chicken over high heat, add the smashed ginger, scallion, and matsutake, bring to a boil together, then simmer over low heat until the chicken is tender and cooked and the fragrance of the matsutake is released, about 4 hours. ④When serving in bowls, a little refined salt may be added.

Method Two for Making Matsutake Stewed Chicken

[Ingredients] 20 grams dried matsutake, 500 grams free-range chicken pieces, ginger slices, cooking wine, salt.

[Method] ①Soak the dried matsutake in warm water, change the water, and wash clean. ②Blanch the chicken pieces in water, then scoop them directly into a clay pot with boiling water, add ginger slices and cooking wine, bring to a boil, then turn to medium heat and stew. ③After one hour, add the soaked matsutake, turn to low heat, and continue stewing for one hour. Add an appropriate amount of salt 20 minutes before turning off the heat.

[Benefits] Benefits essence and strengthens the kidneys, nourishes the stomach and intestines, and is delicious and easy to digest.

Method Three for Making Matsutake Stewed Chicken

[Ingredients] An appropriate amount of free-range chicken, an appropriate amount of matsutake, an appropriate amount of tea tree mushroom, an appropriate amount of bamboo fungus.

[Method] ①Soak the matsutake in clear water for 10 minutes first, wash clean, then add clear water, cover with plastic wrap, and since the weather is rather hot now, refrigerate and soak. ②Before stewing the soup, wash the fresh tea tree mushroom clean, prepare ginger slices, and soak the goji berries in clear water until softened. ③Cut the chicken into pieces, wash clean, and blanch in boiling water for two minutes. ④Remove the blanched chicken and wash it clean again with clear water. ⑤The matsutake that has already been soaked smells very fragrant. ⑥Finally, pour the chicken, tea tree mushroom, ginger slices, goji berries, and matsutake together into a clay pot, pour in the water used to soak the matsutake as well, then add an appropriate amount of clear water. After the water boils, simmer over low heat for two hours.

Method Four for Making Matsutake Stewed Chicken

[Ingredients] Half a black-boned chicken, 2 shiitake mushrooms, 50 grams dried matsutake, 40 grams dried bamboo shoot tips, an appropriate amount of scallion, ginger, and salt.

[Method] ①Soak the dried matsutake and dried bamboo shoot tips in warm water until softened, and cut into sections. ②Wash the shiitake mushrooms clean and slice. ③Wash the black-boned chicken clean, chop into pieces, put into cold water, and blanch. ④Put the black-boned chicken into a clay pot, add an appropriate amount of clear water, then add the matsutake, bamboo shoot tips, and shiitake mushrooms. ⑤Add the scallion and ginger slices, bring to a boil over high heat, turn to low heat, simmer for about 2 hours, season, and serve.

[Tip] When blanching the black-boned chicken, add a few Sichuan peppercorns to remove the fishy smell of the black-boned chicken.