Red ginseng stewed chicken soup

Prepare the ingredients! Cut the chicken into pieces and wash them for later use (if you want a clear soup, be sure to remove the skin and fat).

Trim the roots off the tea tree mushrooms and wash them clean, then soak them in water (the amount of water needed for making the soup).

Blanch the chicken, add a few slices of ginger and a small amount of cooking wine to remove the fishy smell, boil briefly and then take out.

Rinse clean.

Place the chicken flat at the bottom of the electric pressure cooker, pour in the tea tree mushrooms and the soaked water, add the red ginseng and ginger slices, a small amount of cooking wine, and then an appropriate amount of salt.

For the electric pressure cooker, 15 minutes is enough; 18 minutes before made it too mushy! If it's an old chicken, 18 minutes is fine!