Chicken stewed Tricholoma matsutake is very delicious. Tricholoma matsutake tastes very good and has an attractive aroma.


Half a chicken
50g Tricholoma matsutake (dry)
1 handful of sweet potato powder
Appropriate amount of green onion
Proper amount of ginger
1 small piece of cinnamon
2 pieces of Angelica dahurica
1 small handful of pepper
3 octagons
2 teaspoons soy sauce
Proper amount of salt
2 teaspoons cooking wine
3 dried peppers


Step 1
Main ingredients: chicken, soaked Tricholoma matsutake, sweet potato vermicelli

Step 2
Condiments: onion, ginger, star anise leaves, cinnamon, dry pepper and other condiments

Step 3
Put the chicken pieces into the pot in cold water, add a handful of pepper grains and 1 teaspoon cooking wine, bring to a boil over high heat, cook for three or two minutes and skim the foam.

Step 4
Remove the boiled chicken.

Step 5
Pour an appropriate amount of edible oil into the frying pan and stir fry with chicken nuggets.

Step 6
Stir fry until the chicken is slightly yellow, add onion, ginger, star anise, cinnamon and other spices to stir fry until fragrant.

Step 7
Add cooking wine and soy sauce

Step 8
Stir fry until the chicken is colored

Step 9
Press into the casserole and add enough water.

Step 10
Add the soaked Tricholoma matsutake

Step 11
Cover the lid, boil over high fire and turn to medium and small fire.

Step 12
Medium and small fire for about 20 minutes, add salt

Step 13
Add sweet potato vermicelli

Step 14
Stew until the chicken is soft and rotten, and the vermicelli is transparent and smooth.