How to make matsutake stewed with free-range chicken, a soup that is fresh, delicious and nutritious

[Benefits] Protects against radiation, helps prevent and fight cancer, regulates qi and resolves phlegm, and strengthens the body.

[Ingredients] 200g fresh matsutake, 500g free-range chicken, ginger, garlic, salt, chopped scallions

[Method]

1. Thaw the frozen matsutake at room temperature (fresh matsutake is even better), wash and slice, and set aside

2. Cut the free-range chicken into pieces, blanch in water, and set aside;

3. Put the free-range chicken into a clay pot, add an appropriate amount of water, and add the ginger chunks and garlic chunks. Bring to a boil over high heat, then turn to low heat. After stewing for half an hour, add the matsutake and continue stewing for 90 minutes. The free-range chicken needs to be stewed for a total of 2 hours; ordinary meat chicken takes about 1 hour;

4. A small amount of salt can be added for seasoning, and adding chopped scallions when drinking the soup makes the flavor even better.

[Contraindications] If the garlic turns black, do not eat it; when cooking wild mushrooms, it is recommended not to add Sichuan peppercorns, and it is also recommended not to add Sichuan peppercorns to the other dishes in this meal; people allergic to wild mushrooms must not eat it.