Shredded Chicken Drumsticks with Mushroom and Bamboo Shoots
by Lingcao
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash large drumsticks and set aside
2. Wash the shiitake mushrooms and bamboo shoots and soak them in water
3. Cut the big chicken thigh from the bone in the middle, and then open the meat of the middle to both sides, into a fan shape
4. Marinate the prepared chicken legs with salt, cooking wine, and pepper for 30 minutes, stack them up and put them in a bowl for later use
5. Put oil in a pan and sauté ginger garlic and star anise, then stir-fry the dried mushrooms and bamboo shoots
6. Add the right amount of oyster sauce and stir fry for a while
7. Then put the fried shiitake mushrooms and bamboo shoots on top of the chicken legs, and cover the chicken legs
8. Put water in the pressure cooker, put on a water barrier, put the bowl with chicken legs on it, and steam for 25-30 minutes
9. Take out the steamed chicken drumsticks, put a plate on it, and buckle it upside down in the plate.
Tips:If you have a larger bowl, you can put the chicken drumstick against the wall of the bowl so that it will look beautiful.
