Chicken Stew with Matsutake Mushrooms

Method

1. 01

   Step 1

   Slaughter the hen, remove its internal organs, wash it clean, and chop it into pieces.

   

2. 02

   Step 2

   Soak the matsutake mushrooms in cool water for a few minutes, then wash them. Matsutake mushrooms have many tiny grass-like leaves on them, so rub them carefully to remove them, but don't rub too hard or crush them.

   

3. 03

   Step 3

   Soak the washed matsutake mushrooms in water for one hour.

   

4. 04

   Step 4

   Cut the scallions into sections, slice the ginger, and prepare the other spices.

   

5. 05

   Step 5

   Heat a wok, add peanut oil and heat it, then add the chicken pieces and stir-fry. I used an older hen, which is quite fatty, so I used less oil. Stir-fry until the chicken skin is golden brown. If there is too much oil, you can pour some out.

   

6. 06

   Step 6

   Pour in soy sauce and stir-fry until the chicken pieces are coated with color. I used the oldest kind of soy sauce, not light soy sauce or dark soy sauce. I personally think soy sauce tastes the best and has a savory flavor.

   

7. 07

   Step 7

   Pour in boiling water, add salt, scallions, ginger, and star anise. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 2 hours. You can also transfer it to a clay pot.

   

8. 08

   Step 8

   When the broth has reduced to about one-third, add the matsutake mushrooms and the water used to soak them. It's best to strain the matsutake mushroom water through cheesecloth when adding it to avoid any small particles.

   

9. 09

   Step 9

   Stir-fry evenly, then simmer for 15 10 before turning off the heat and serving.

   

10. 10

    Step 10

    The nutritious and delicious stewed chicken with matsutake mushrooms is ready!