• Chicken thigh, around 4oz
  • Kirkland Signature Organic Boneless Skinless Chicken Thighs
• Around 6-8 dried mushrooms
  • 双鲤牌 特级冬菇
• 一片桂皮
• 两颗八角
• 一片干辣椒
• (Optional) 腐竹
• 一颗大姜（或两颗小姜），切成条或片
• 1/4 cup料酒
• 1/4 cup酱油
  • Kikkoman less sodium soy sauce
• 大概1tbsp 蜂蜜（kind of eyed it)
• 大概1tbsp salt (kind of eyed it)

Steps

1. 大约两小时前，泡dried mushrooms - in around 1-1.5 cups of warm water, keep the water!! 如果加干腐竹的话，建议也泡水。
2. Assemble into the pot all the ingredients, with the water from the dried mushroom soaking! This maximizes the flavor. Leave out 腐竹 if you plan to add it - we'll add it in later, because it doesn't need to be cooked at high pressure for 20+ minutes.
3. Instant Pot high pressure for 17 minutes.
4. Usually, around 17 minutes is not enough for the chicken thighs to cook thoroughly because I throw them in the pot directly from the freezer. Thus, I will open the instant pot at around the 17 minute mark to redistribute the materials within the pot (push the chicken underneath all the seasonings, especially the mushrooms, etc.).
   1. Also put the 腐竹 in the pot now!
5. Instant Pot high pressure for 7-8 minutes.
6. (Optional) Instant Pot saute for as long as you want (I did 1-2 minutes and seemed pretty good). Usually, I'll extract out the seasonings and taste to see if we want to add more salt at this stage.
   1. Potentially 可以蒸发一下料酒 as well