The Matsutake is a wonderful flavored mushroom. It gives a savory and meaty flavor to the broth. Braised matsutake in chicken soup is highly recommended in winter season. When we drink a dish of the soup, we feel quite warm. It seems like that braised matsutake in chicken soup can resist coldness.
500g chicken legs; 60g matsutake; 1 tbsp oil; salt to taste; ginger; soy sauce to taste; chicken essence; glass noodle
1. Wash and clean the matsutake, infuse it in hot water until it become softened. Get rid of blood in chicken legs, get bones out. Take the infused water out of matsutake in to an earthenware pot, heat the pot. Take a wok and heat it, add some oil, add ginger and stir fry until the smell.
2. Add chicken and stir fry, then add chicken bones and stir fry for a while. Add matsutake, add soy sauce and then stir fry for a while.
3. Add the hot soup in the earthware pot into the wok. When the wok is boiling, skim off the scum, then add the dish into the earthware pot, heat the pot again an stew.
4. Five minutes before eating, add glass noodles, salt and chicken essence. Serve.