Chicken Soup with Sichuan Pepper and Matsutake

Overview

This is a health-preserving soup that is very suitable for winter consumption. Because of the precious ingredients and cumbersome processing procedures, it is expensive. In high-end restaurants, a bowl can cost up to 3-400 yuan. But with our automatic cooking pot, you don’t have to worry. You can make this delicious and nutritious soup simply and easily. This soup is rich in collagen, can clear the lungs and moisten dryness, and nourish yin. It is especially good for women!

Tags

• soups
• chicken
• cooking wine
• fish maw
• matsutake
• ginger
• salt
• water

Ingredients

Steps

1. 1 Wash the fish maw with clean water and soak it for 4-6 hours; put a bamboo grate at the bottom of the pot, put the soaked fish maw in, pour in pure water, and start the manual function; after the water boils, adjust the heat to the minimum (1 bar) and set the timer for 4 hours

   

2. 2 Slaughter the chicken, remove the feathers, clean it, and chop it into 3 cm pieces; blanch it in hot water for 3 minutes, remove it, skim off the blood foam, and rinse thoroughly;

   

3. 3 Wash the dried matsutake mushrooms and soak them in warm water for about 2-3 hours;

   

4. 4 Put the processed chicken, matsutake, seasonings and water into the pot, cover the pot, and activate the [Soup·Lao Chaiji] function;

   

5. 5 Add water to another pot, add ginger slices and cooking wine and bring to a boil; put the soaked fish maw into the pot, scald until soft, take it out and put it into a vessel;

   

6. 6 After the [Lao Chai Chicken] function ends, take out the matsutake mushrooms and put them together with the fish maw, then add the soup.