1, chicken skinned and chopped pieces, add ginger slices boiling water blanching pot for 3 minutes, rolling water when the fish out of the wash standby.

2, the blanched chicken, scallion, ginger together into the burned spare water in a large fire to boil, slow simmer for 50 minutes.

3, stew until about 50 minutes to add the processed matsutake mushrooms and then stew for about 20 minutes.

4, add the appropriate amount of salt, and stew for another 15 minutes.

5, delicious chicken soup stewed