Braised Chicken with Tea Tree Mushroom

Overview

The taste is more fragrant and the rice with juice is delicious.

Quickly soak the chicken in water, rinse it, add cornstarch, salt, and light soy sauce and marinate for half an hour.
Cut the garlic and ginger slices and set aside. If there are green onions, you can cut some.
Wash the tea tree mushrooms, cut off the heads, and soak them in water. Do not throw away the water and set aside.
Heat oil in a pan, add sugar, and after the sugar melts, add chicken pieces and stir-fry until browned. Add green onions, garlic and ginger, add light soy sauce, cooking wine, and oyster sauce, and stir-fry over high heat until fragrant.
Pour in the tea tree mushroom water, bring to a boil over high heat, and simmer over medium-low heat for 8 minutes.
Test the taste, add salt, and reduce the juice over high heat. Leave a little juice and sprinkle onions on the plate. I ran out of onions at home, so I didn’t add onions.