Spring Bamboo Shoots Simmering Chicken

Spring Bamboo Shoots Simmering Chicken

1. Material Picture: Native Chicken

2. Material picture: spring bamboo shoots

3. The local chicken is cleaned, chopped into large pieces, divided into two, one is eaten now, and the other is frozen for next time. (See how many people have eaten, a family of three, one and a half is enough)

4. The chicken breast is always treated coldly when boiling the soup, so it is removed separately, which has another magical effect. (It seems that I will "exceed" more often. There is no way, prices are soaring, and wages are not long.)

5. Put cold water into the pot of chicken nuggets;

6. Bring to a boil on medium-high heat, boil the bleeding water and floating foam, remove it and rinse with hot water that is not hot;

7. Put the cleaned chicken nuggets into a saucepan (a casserole can be used), add sliced ginger and plenty of hot water;

8. The fire was boiled, and the floating foam that slipped through the net was hit again during the process.

9. When cooking chicken, you can handle bamboo shoots: cut the bamboo shoots in the middle to easily peel off the shells;

10. After washing, cut the hob into pieces;

11. Put it in a boiling brine pot and cook for 5 to 10 minutes, remove it and soak it in cold water for 10 minutes;

12. Add the spring bamboo shoots to the boiling soup pot;

13. Bring to high heat and turn to low heat, add a lid and simmer for 2 hours;

14. Wash the jujube and twist it before putting it in the pot to reveal the flesh;

15. Add to the soup pot;

16. At the same time, add an appropriate amount of salt, and simmer for 20 to 30 minutes.

Tips:

1. This is a fresh soup. It is the most basic seasoning, which can best reflect its delicious taste. The soup has a clear and fresh taste. As for the heavy mouth, add soy sauce, add vinegar, add hot sauce, add pepper, add coriander, add chopped green onion...all you can do, just wait to add it to your own bowl, don’t "spoil" the whole pot of good soup—— I said this to my husband.



2. Bamboo shoots contain oxalic acid. Oxalic acid will affect the body's absorption of calcium. Blanching with light salt water, overcooling and slightly soaking can not only remove most of the oxalic acid, but also remove the astringency of the bamboo shoots, so no matter from nutrition or taste The angle of blanching cannot be omitted.



3. After boiling, simmer slowly on low heat to fully simmer the savory flavor of spring bamboo shoots and native chicken. Be patient. If it is a real free-range chicken with a long growth period, it will take a long time to simmer to simmer thoroughly; if the chicken is deboned after simmering for less than half an hour, it is not a good local chicken.



4. Adding after jujube can reduce nutrient loss; you can also add wolfberry and so on. Bamboo shoots are cool in nature, and jujube, wolfberry, ginger, etc. can neutralize its coldness.



5. Don't have too much seasoning, star anise, cinnamon and other spices; avoid umami agents such as chicken essence and monosodium glutamate; don't even need cooking wine. What you eat is original and delicious.



6. Add enough water at a time, try to avoid adding water in the middle, otherwise the taste will be greatly reduced.



7. Although spring bamboo shoots are good, do not eat more than one per person per day; eat with caution if the spleen and stomach are weak and cold; do not eat with seafood, especially those with allergies.