Tea tree mushroom chicken soup

Overview

How to cook Tea tree mushroom chicken soup at home

A fresh broiler chicken. About two pounds.
Remove the chicken head and butt, cut off the fingers, chop into small pieces and wash with clean water.
Add chicken pieces to cold water, then add two tablespoons of cooking wine and boil for two minutes.
Rinse the cooked chicken with cold water and set aside.
Soak tea tree mushrooms in cold water for about ten minutes.
Cut off the roots of the soaked tea tree mushrooms, then cut them into small sections, wash them with clean water, squeeze out the water and put them in a pressure cooker.
Put a small amount of blended oil in the pot, stir-fry ginger slices, aniseed and cinnamon.
Add chicken and stir-fry for two minutes, then add two spoons of soy sauce and two spoons of cooking wine.
Pour the chicken into the pressure cooker, add appropriate amount of water, and press for 5 minutes.
Scallions and coriander minced
Remove from the pot, add salt and pepper according to personal taste, and sprinkle with coriander and chopped green onion!