Steamed chicken, tea tree mushroom and chestnut chicken soup

Overview

My favorite steamed chicken and tea tree mushroom and chestnut chicken soup are rich in nutrients, sweet and delicious, and have endless aftertaste.

Place the chopped free-range chicken pieces on a plate, sprinkle with twice as much salt as usual and marinate for 10 minutes. During the free time, peel the chestnuts and prepare other ingredients.
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Pick a few chicken pieces with more bones and put them into the pressure cooker, add ginger, tea tree mushrooms and chestnuts, pour in an appropriate amount of water, add them to the compartment, and then place the marinated chicken on top of the compartment.
Cover the pressure cooker and turn the heat to steam (about 5 to 8 minutes). After steaming, keep the pressure on high for 10 minutes and then turn off the heat.
Open the lid after it cools down naturally. For the tangy aroma, first pour the excess chicken stock in the plate into the soup pot, leaving a little behind.
As shown in the figure
Take out the compartment and sprinkle with coriander and green onion.
Fragrant steamed chicken
Steamed chicken and chicken soup are ready👏👏👏 Use chicken soup to mix rice, it doesn’t matter how many bowls you have😁😁😁