Braised Chicken with Spring Bamboo Shoots
1.
Prepare the raw materials
2.
Spring bamboo shoots cut into small pieces
3.
Put the spring bamboo shoots in a pot, blanch them, and remove them for later use. When blanching, add a little salt to the water
4.
Chop local chicken into small pieces
5.
Smash the ginger and garlic
6.
Stir-fry the local chicken in a hot pot and stir-fry slowly to get the oil
7.
Add ginger, garlic, light soy sauce, dark soy sauce, homemade spicy bean paste, stir fry for flavor
8.
Add spring bamboo shoots and continue to stir fry to taste
9.
Add appropriate amount of water and bring to a boil
10.
Cover with a lid and simmer on low heat until the chicken pieces are soft and rotten
11.
Out of the pot
Tips:
1. Because it is a native chicken raised in my hometown, the step of blanching is omitted. When friends do it, choose whether to blanch or not to blanch the water according to the situation;
2. Light soy sauce, dark soy sauce, and homemade spicy bean paste are relatively salty. In order to color, use a little more dark soy sauce, and put less in the rest, and try to take in a small amount of salt as much as possible;
3. In order to reduce the amount of oil, I didn't add any oil and I fry it directly. I had to use a non-stick pan, otherwise I had to add a little oil to avoid sticking the pan.
