Stewed mushroom with chicken is a main course in northeast cuisine, and it is best to use mushroom with painted face. Picking the timely painted mushroom is neither rotten nor broken, eating the head of the meat, and it is slippery and smooth, which can not only solve the greasy chicken, but also bring out the fresh flavor of the chicken. Stewed properly, chicken soup is put into the mushroom, and the mushroom tastes delicious. Tricholoma versicolor is a common name of Qiqihar people, and there are no records of edible fungi. Judging from its shape and growth characteristics, it is a kind of Tricholoma. Tricholoma is a low-temperature variety of basidiomycetes, which takes rotten grass as its nutritional source. The characteristic of this edible fungus is that it needs high temperature when growing underground hyphae, and it needs temperature difference stimulation from high to low when it comes out.

Wild hazel mushrooms are the best.

Ingredients: a stupid chicken (that is, local chicken, preferably the kind raised in rural areas of Northeast China, which I didn't buy occasionally, and used a fair whole chicken),

Mushrooms (wild hazel mushrooms produced in Daxing 'anling)

Seasoning: ginger slices, salt, soy sauce, cooking wine, pepper powder, star anise, sugar and white wine.

Practice: soak the hazel mushrooms in water and wash them (the water soaked in mushrooms can water the flowers and is a good fertilizer). Chop the whole chicken into pieces and blanch it.