Gejie Matsutake Chicken Stew
Chicken Legs 300g | Mushroom 8 flowers |
Onion Half | Garlic cloves 6 petals |
Ginger 2 tablets | Chives 2 trees |
cilantro 1 root | Starch 1 small spoon |
Cooking wine 1 scoop | Beer Appropriate amount |
Edible oil 1 scoop | Fresh matsutake mushroom soup 1 small package |
Step 1
Prepare the ingredients and clean them.Step 2
Wash the chicken thighs and drain them. Cut chives and coriander into sections, shred ginger, cut garlic cloves in half, and cut onions into cubes and set aside.Step 3
Add cooking wine, half a packet of fresh matsutake soup and starch to the chicken thighs, stir evenly, and let it sit for 15 minutes to allow the flavors to fully blend.Step 4
The ingredients are ready.Step 5
Heat oil in a pan, add onions, ginger, garlic and onions until fragrant. Then add mushrooms and stir-fry for a while. Place the marinated chicken thighs on the mushrooms.Step 6
Pour in appropriate amount of beer and remaining fresh matsutake seasoning, mix well.Step 7
Cover the pot, bring to a boil, then reduce heat and simmer for about 10 minutes. Remember to open the lid and stir gently a few times to prevent sticking!Step 8
Finally, turn off the heat and simmer for 2 minutes, and finally sprinkle with coriander to add a touch of freshness. Cooking Tips for Gejie Matsutake Chicken PotBeer can increase the tenderness of chicken. If you don’t have beer, you can also cook it in water.
• The aroma of mushrooms and matsutake seasonings is a perfect combination for autumn and winter! Come and try this Chicken Stew with Matsutake and Mouth Mushrooms. You can enjoy the warm deliciousness of autumn and winter in just a few simple steps!