Bamboo Shoot Chicken Soup
1.
Wash the chicken and bamboo shoots
2.
Cut the native chicken into large pieces, remove the shells of the bamboo shoots, remove the old roots and cut into hob pieces
3.
Prepare rice wine, ginger slices, shallots
4.
Boil the chicken nuggets and bamboo shoots in a pot under cold water, then remove them and wash them.
5.
Then pour the chicken into the electric pressure cooker, add water, then pour the ginger, spring onion and rice wine
6.
Select the chicken button after power on
7.
When it’s time to open the lid, open and add bamboo shoots
8.
Add salt and cover and press for 5 minutes. Skim the oil on the surface before eating, or you don’t need to skim it.
9.
Sprinkle with chopped green onion and enjoy
Tips:
1. My family doesn't like the soup that is too strong, so I choose the electric pressure cooker. If you like the richer soup, you can use an open flame to boil and turn to a low heat.
2. The bamboo shoots are added at the end to maintain the crispy and tender taste. Do not add them with the chicken.