Lime kiln town, from the name alone, is a bit smoky, but in fact it is a beautiful town, and it is also the water source of Xiuyan area in Anshan. There is a local product here, whose output is actually close to the total output of the whole country. The stewed chicken mushrooms in Anshan, Liaoning Province put red mushrooms, and the dish is called stewed chicken with red mushrooms. Smooth and refreshing, the fragrance is attractive, and the aftertaste is poor. When southerners come to Anshan, it is best to order this dish "Stewed Chicken with Red Mushrooms". Southerners must be full of praise after eating. Prepare half a chicken, cut into pieces, add water to the pot, add onion, ginger and seasoning to remove the fishy smell, cook for 3 to 5 minutes, skim off the floating foam, remove it and rinse it with cold water. After cold water, the chicken skin is firmer and tastes better.

Authentic chicken stewed mushrooms seem to be hazelnuts, but hazelnuts are not sold in many places, so dried mushrooms can be used instead. If you buy a whole chicken to cook mushrooms, you may not be able to eat them all, so you can use chicken legs instead. Chicken stewed mushrooms, mushrooms and chicken stew together, and reuse green onions and ginger, which also have the effect of inhibiting viruses, will make chicken soup and chicken more effective in resisting viruses and improving immunity! Stewed mushroom with chicken is a typical northeast dish. Although there have been many changes later, it is often cooked in the south, but the authentic stewed mushroom with chicken is very particular about the selection of materials and the production. Stewed mushrooms with chicken is a typical famous dish in Northeast China. It represents the Northeast cuisine, more precisely, the famous dishes in Heilongjiang Province and Jilin Province, and it is also an indispensable delicious dish for Northeast people to entertain distinguished guests.

Hazelnut mushroom is umbrella-shaped, light khaki, and brown when it is old. There are flat or erect scales in the middle of the lid, which are nearly smooth after aging, and the edges of the lid have radially arranged stripes. Tearing off the lid can show the white flesh of the mushroom. The stipe is slender, cylindrical and slightly thicker at the base, but other mushrooms are also used to stew chicken in many southern provinces. For example, mushrooms, commonly known as Xiangxin, are also widely used in the south. When chicken is used as the soup base in hot pot, Coprinus comatus, Flammulina velutipes and so on are often added.