Braised Chicken with Dried Bamboo Shoots

Name: Braised Chicken with Dried Bamboo Shoots
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Soil rooster; Some Spring bamboo shoots; Some Dried chili; Some Sliced ginger; Whole head garlic; Some Chives; A tablespoon Sorghum; Some salt; Some Chicken Essence

by Ouyang yy

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In the spring, I didn't catch up to go home to eat fresh spring bamboo shoots. Fortunately, there are love dried bamboo shoots dried by my mother. Today, a classmate sent a large domestic cock. There is no more suitable material. It is simply simmered, and the house is full of fragrance.
To talk about the sorghum wine used today, I once heard a friend talk about the practice of brewing sorghum wine with garlic rice in Taiwan. Not only does the wine remove the cold and dampness when the wine is drunk, but cooking the garlic rice alone after soaking for a period of time is also good for the body. it is good. I am not a greedy person. I chose 53% sorghum wine produced in Taiwan and put garlic in it. I use a little bit every time I cook, and the aroma becomes richer. "

Ingredients

1/2 Soil Rooster
Some Spring Bamboo Shoots
Some Dried Chili
Some Sliced Ginger
Whole head Garlic
Some Chives
A tablespoon Sorghum
Some Salt
Some Chicken Essence

Braised Chicken with Dried Bamboo Shoots

1. The dried bamboo shoots and chicken are ready. The rooster is big, half is enough today, cut into pieces and set aside.

Braised Chicken with Dried Bamboo Shoots recipe

2. The auxiliary ingredients are very simple, ginger slices, garlic rice, dried chili, and Taiwanese 53% sorghum liquor soaked in garlic rice.

3. Handle the dried bamboo shoots first. Add water to the pressure cooker, you can add more and keep it for later use. After SAIC, turn off the heat for 7 minutes.

4. Add oil to the wok to heat up, first stir the ginger and garlic on a low heat until it is slightly charred, and then set aside. Heat the oil in the pan over high heat.

5. Add the chicken and stir fry. The local chicken will have a beautiful golden color once it is fried.

6. Stir-fry the chicken until broken, add the ginger and garlic, and dried chili, sprinkle with sorghum wine, add a little pepper, and stir-fry evenly.

7. Take out the pressed dried bamboo shoots and change them to a suitable length. The soup in the pressure cooker is set aside.

8. Add the dried bamboo shoots and the soup from the pressure cooker to the chicken pot, and add some chives. Slowly simmer over medium-low heat until the chicken becomes soft. In the middle, you can add salt and chicken essence to taste, so that it will be more delicious in the end.

Tips:
1. Local chicken and dried bamboo shoots are both very fragrant foods, so there is no need to add seasonings such as soy sauce. Too much seasoning sometimes destroys the original food aroma.

2. The domestic chicken is clean, so there is no need to blanch it before frying.

3. The number of dried bamboo shoots will increase with one shot. Don't grab a handful and cook it.