Chinese-Style Simmered Dish With Star Anise and Ginger

• 500 grams Chicken thighs
• 500 grams Satoimo (taro roots)
• 300 grams Cooked and chopped bamboo shoots
• 1 Carrot
• 6 Dried shiitake mushrooms
• 1 thumb Ginger
• 1/2 Japaese leek (please use the green part)
• 100 ml Soy sauce
• 3 tbsp Shaoxing wine
• 4 tbsp Sugar
• 1200 ml Water
• 1 tabelspoon Weipa
• 2 pieces Star anise
• 1 dash Salt

1. Prepare the ingredients first.
2. Peel the satoimo taro roots, and rub with salt.
3. Put in a pot with water, bring to a boil, and drain the water.
4. The flavour will get absorbed easily by doing this job.
5. Start cutting the ingredients.
6. Cut the chicken, bamboo shoots, and carrot into large pieces.
7. Rehydrate the dried shiitake mushrooms in water, and cut into 4 even pieces.
8. Thinly slice the ginger, and chop the Japanese leek.
9. Heat oil in a pressure cooker or a frying pan, and stir-fry the ginger and Japanese leek.
10. When fragrant, add the chicken, and continue stir-frying.
11. When cooked through, transfer to the pressure cooker.
12. Pour in the water, and bring to a boil.
13. Add all the remaining vegetables.
14. When it starts to boil, skim off the scum carefully.
15. Add all the flavouring ingredients.
16. Add the star anise at the end, and cook for 15 minutes in the pressure cooker.
17. Leave it for a while, and you're done.
18. Adjust the taste with a small amount of salt at the end, and enjoy.

bamboo shoots, carrot, shiitake mushrooms, ginger, japaese, soy sauce, shaoxing wine, sugar, water, weipa, anise, salt

Taken from cookpad.com/us/recipes/152148-chinese-style-simmered-dish-with-star-anise-and-ginger (may not work)