Main ingredient: 30 grams of dried matsutake mushrooms, a chicken about 2000 grams

Accessories: 2 grams of ginger, 1 date, 2500 grams of pure water

Seasoning: 6 grams of salt, 2 grams of chicken essence, 1 gram of monosodium glutamate

Production method:

1, first blanch the old chicken to remove the foam and wash and standby, matsutake mushrooms washed with water and wait for use.

2, choose a casserole, add 2500 grams of pure water in the pot, put the old chicken and ginger into the pot pot,

Water boils, the surface of the foam salvage, turn into a small fire stew until the chicken is cooked, and then the matsutake mushrooms into the casserole

boiled for half an hour, and then add jujubes, salt, monosodium glutamate, chicken essence can be on the table.

(Note the matsutake mushroom can not be boiled for too long, otherwise it will affect the fresh flavor of the soup.)

Note: Matsutake mushrooms have the effect of nourishing anti-disease, fresh aroma, chicken has the effect of tonifying qi, nourishing blood, diuretic.