野生菌松茸菇 鸡汤 Tibet Agaricus mushroom chicken soup
My recent Tibet/Zhangjiajie trip had me fallen in love with mush fr highlapnds..Very regretful, I did not buypp enough or at least should have bought more of all types of mushrooms.
I have the habit of replicating nice dishes I tried during my trip and to cook them as soon as I got home so that I wont forget the taste..
Manage to bring back 3 types of mushrooms and some dried woodears but they already make me very happy cooking two rounds of the modified 石锅鸡.
I had cooked my modified version based on how it tasted and funny enough, I loved my modified version. It was such a comfort soup despite the super hot humid weather we experienced in Singapore and else where in the region.
Ingredients
1 kg chicken drum sticks (chopped into 2)
200g of each type of mushrooms
10 - 15 red dates
2 tbsp wolfberries
2 inch ginger sliced
2 tbsp rice wine
1 tsp salt
2.5 litres water
Method:
1. Wash chicken with salt, rinse and drain.
2. Blanch chicken in water, drain and season with salt and rice wine.
3. Wash mushrooms and drain
4. Put the water to boil, put in mushroom, red dates and ginger slices, when it boil a second time, add the chicken pieces.
5. Medium fire boil for 2 hours or more.
(I had used a thermo pot so I left it in for 4 hrs, reheat once)
Enjoy with oyster sauce for chicken and a bowl of steaming hot rice.
Note: Good quality mushroom though pricey, makes a world of difference.
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