Braised chicken with dried bamboo shoots-You Are Foodie

By Yvonne
99

Braised chicken with dried bamboo shoots

I didn't go home to eat fresh bamboo shoots in spring. Fortunately, my mother has dried the love bamboo shoots. Today, another homebred rooster was sent by a classmate. There is no more suitable material. It is simply stewed. The house is full of fragrance.To talk about the sorghum wine used today, I once heard from a friend that the practice of making sorghum wine with garlic rice in Taiwan is not only to drive away the cold and damp after drinking the wine, but also to cook alone after soaking the garlic rice for a period of time. I am not a greedy drinker. I chose the 53 degree kaoliang wine produced in Taiwan and put in garlic rice. I use a little each time when cooking, and the aroma becomes rich.

Main Ingredients

Spring bamboo shoots appropriate amount
Earth Rooster Half of it

Auxiliary Ingredients

Chives A moderate amount of
garlic A whole head
Ginger slices appropriate amount
Dry pepper appropriate amount

1. Local chicken and dried bamboo shoots are very fragrant food, so there is no need to add condiments such as soy sauce. Too much seasoning sometimes destroys the original food aroma.2. Domestic chicken is clean, so you don't need special blanching water before frying.3. The number of dried bamboo shoots will increase. Don't just cook them.

Step 1 . Dried bamboo shoots and chicken are ready. The rooster is big, half is enough for today, cut it into pieces for later use.

Step 2 . The accessories are simple: ginger slices, garlic, dried chili, and Taiwanese made 53 degree sorghum wine soaked in garlic.

Step 3 . First, handle the dried bamboo shoots. Add water to the pressure cooker, you can add more for later use. After SAIC, turn off the engine for 7 minutes.

Step 4 . Add oil to a wok and heat it up. First, stir fry the ginger and garlic over low heat until they are slightly charred. Remove and set aside. Heat the oil in the wok over high heat.

Step 5 . Add chicken and stir fry. Once stir fried, the chicken will have a beautiful golden color.

Step 6 . Stir fry the chicken until it's dead, add the ginger and garlic from before, dry chili, sprinkle with sorghum wine, add a little pepper and stir fry evenly.

Step 7 . Take out the compressed bamboo shoots and change them to the appropriate length. The soup in the pressure cooker is set aside.

Step 8 . Add dried bamboo shoots and the soup from the pressure cooker to the chicken pot, and add some scallions. Slowly simmer over medium low heat until the chicken becomes soft. Salt and chicken essence can be added midway to enhance the flavor.

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