Sour Bamboo Shoots and Snail Chicken in Clear Soup ── "fish Kitchen"

Name: Sour Bamboo Shoots and Snail Chicken in Clear Soup ── "fish Kitchen"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 100g Sour Bamboo Shoot; 8 slices ginger; 5 capsules garlic; 1/2 root Loofah; 1 Red pepper; Some Vegetable oil; Some salt

by Fish kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Yuer Kitchen’s private dish launched today-Sour Bamboo Shoots and Escargot Clear Soup Chicken. The chicken soup is delicious, the snails are sweet, and the addition of sour bamboo shoots makes the chicken and the snails blend seamlessly, plus the fragrant and greasy loofah, which is truly a winter nourishment. A delicious delicacy.

Sour bamboo shoots are different from winter bamboo shoots and spring bamboo shoots in the south of the Yangtze River. Fresh bamboo shoots from Guangxi and Guangxi are abundant in summer, and the meat is coarse and bitter and cannot be directly used for cooking. But after soaking and fermenting to become sour, it becomes a delicious ingredient. Everybody is very familiar with Guilin rice noodles and Liuzhou snail noodles, which are inseparable from sour bamboo shoots.

The snail clamps the tail open so that there are stomata and the soup can enter and exit the snails. Otherwise, the snail fragrant cannot get into the soup, and it is more convenient to smoke the snail meat. The loofah gourd is sliced, and part of the green skin is reserved, so that the loofah will have a crisp and sweet taste after being cooked. Be sure to buy the angular Cantonese loofah.

The best match for snails should be perilla and sour bamboo shoots. Perilla is mainly used for frying marinated snails to enhance the flavor; when sour bamboo shoots and snails are put into soup, they can be fresh. The chicken in the clear soup has sour bamboo shoots, which is not suitable for adding perilla. If you like the rich flavor, you can also skip the loofah, and change the red pepper ring to green pepper ring at the same time. "

Ingredients

1/2 Native Chicken
100g Sour Bamboo Shoot
8 slices Ginger
5 capsules Garlic
1/2 root Loofah
1 Red Pepper
Some Vegetable Oil
Some Salt

Sour Bamboo Shoots and Snail Chicken in Clear Soup ── "fish Kitchen"

1. Half a local chicken with ingredients; 10 large escargots (200g small snails). After buying the snails, they need to be soaked in clean water for one to two days, then brush them off and set aside; 100 grams of sour bamboo shoots; eight slices of ginger; five garlic seeds ; Half a loofah root; one red pepper; vegetable oil; moderate amount of salt.

Sour Bamboo Shoots and Snail Chicken in Clear Soup ── "fish Kitchen" recipe

2. First, cut the local chicken into small pieces. After flying for a minute, put it in a pot with 3 slices of ginger and 600ml of purified water (Casserole: After the water is boiling, change to a low fire for 40-60 minutes; Pressure cooker: It is a low fire after the air is heated. 12-15 minutes).

3. Put vegetable oil in a wok, add five slices of ginger and sauté fragrant, add sour bamboo shoots and stir fry for one minute, then add the processed snails and stir fry for 3 minutes.

4. Pour in the freshly cooked chicken broth and chicken nuggets, cover on medium heat and cook for 3 minutes, then add the large slices of loofah and cook for 2 minutes, add salt, and add red pepper rings when starting the pan.

5. In order to make the soup layered and not mixed, the main ingredients need to be cooked separately first and then mixed at the end.