Fuzhou Longevity Noodles Pressure Cooker Recipe 福州寿面

Place deskinned whole chicken into a large pot filled with enough cold water to cover the chicken. Parboil over high heat until water comes to a full boil. Discard foamy water, then rinse chicken thoroughly with cool water. Strain and set aside.
Remove stems from rehydrated shiitake mushrooms and slice each mushroom into halves or threes. Do not discard the mushroom soaking liquid.
Press "sauté" on your multicooker. When it is heated, transfer 1 tbsp of cooking oil into the pot, swirling to coat evenly. Add the sliced ginger and stir for about 30 seconds.
Transfer the sliced mushrooms, parboiled whole chicken, Fukien cooking wine, water, mushroom soaking liquid, dried razor clams and salt into the pot.
Cancel the sauté function and pressure cook for 30 minutes, ensuring that the steam valve is in sealing position.
When the soup is done, allow the pressure to naturally release completely.
Serve with Fuzhou Longevity Noodles and hard boiled eggs. Enjoy!