Stewing Hen Tea Tree Mushroom Soup

Rinse the dried tea tree mushrooms. Cut off the ends of the stems and separate the mushrooms. Immerse the tea tree mushrooms in water for 30 minutes.

While waiting for the tea tree mushrooms to soften, prepare the stewing hen. Wash the stewing hen thoroughly. Use kitchen scissors or a knife to remove the rear and the two tips of the wings. Pluck or remove any residual feathers on the skin. Stewing hens are usually quite lean so you don't need to remove the chicken fat (the yellow soft fatty part). Peel and chop the ginger into slices. Put the stewing hen along with the ginger in the instant pot. Fill the water to the 1/2 mark.

Press the "Sauté" bottom and wait for the water to boil. When water starts boiling, use a skimmer to remove any foam floating on the top of the water. Then press the "off" button on the Instant Pot.

Add the softened tea tree mushrooms to the Instant Pot. Close the lid. Press the "Soup/Broth" bottom and change the timer to 40 minutes. Once the Instant Pot is done cooking, it will switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) If you are not pressed for time, wait 15-20 minutes until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down before opening the lid.

Add salt to taste. Pour the soup and the tea tree mushrooms into several bowls of equal portions. Tear the chicken into pieces and eat it either with the soup or by itself.

Optional dipping sauce for the chicken: 1 tablespoon of light soy sauce, 1 teaspoon of Chinese black vinegar or balsamic vinegar, 1 teaspoon of chopped fresh chili or chili crisps.