|2 (the large kind with two sections, chopped into small pieces)|
Camellia mushroom (Camellia sinensis)
|250 grams (about half a kilo)|
|20 capsules (popped and discarded)|
|half of sth|
dried orange peel
light soy sauce
How to make chicken thighs with tea tree mushrooms
In an electric pressure cooker, cut the vegetables into hob chunks for the bottom. Add the ginger, garlic and large pieces of onion. A little salt may be added.
Wash the tea tree mushrooms and cut the roots for later (the lady who owns the mushroom stall today said it’s best to break off the roots with your hands, because you can feel them directly). (The roots are hard, and scissors can cut through as hard as they want, sometimes the roots don’t stew.)
Wash the chicken thighs and control the water until ready to use.
Heat the oil at low temperature to sauté the ginger, garlic, green onions, star anise and peppercorns (remember to throw them away, I hate surprises like peppercorns). Before this step can also be fried sugar color, individuals do not like fried, it was omitted. It depends on personal taste.
Add tea tree mushrooms and stir-fry the chicken pieces until they change color, then stir-fry the mushrooms. Add oyster sauce, light soy sauce, sugar, salt and peel. Simmer for three quarters of a turn, more than half an hour if you estimate.
The finished product, a little dark, tastes great!