Matsutake Chicken Soup
1×
0:00 / 0:00
Instructions
Ingredients
1
Soak dried matsutake in warm water for 30 minutes, reserve the soaking water; use ginger slices, angelica dahurica and codonopsis as substitutes if no matsutake
0:23
2
Remove chicken tail tip, excess feathers and chicken tip to eliminate fishy smell, rub salt all over the chicken, marinate for 3 minutes then rinse off blood water thoroughly
0:36
3
Place the prepared chicken into hot water, do not blanch fresh chicken to avoid losing umami flavor
1:00
4
When water boils, skim off the foam, add sliced ginger and soaked matsutake (or substitute ingredients)
1:08
5
Pour in the reserved matsutake soaking water
1:13
6
Turn to low heat, cover and simmer for 2 hours, keep slightly boiling to keep the soup clear
1:15
7
Add a pinch of salt and a handful of scallions to a serving bowl, then ladle in the cooked chicken soup
1:35
8
Tear the remaining cooked chicken into shreds to make cold shredded chicken
1:51
