Stewed Chicken with Bamboo Shoots in Casserole

Name: Stewed Chicken with Bamboo Shoots in Casserole
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken leg; Some Bamboo shoots; Some ginger; Some shallot; Some Soy sauce; Some Cooking Wine; Some Vinegar; Some pepper; Some Cumin; Some salt; Some Sugar

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I bought a very small casserole a year ago, the smallest one. I used it a few times and it worked well. I always wanted a bigger one. There were too many kitchenware and I could not buy it. Yesterday my friend came and asked me where I knew where to buy a small casserole. I said I knew, if I want to buy it, I will take you to buy it.

The two of us went to the store where I always bought kitchen utensils. It was originally bought by a friend, but I couldn't help it at first sight and bought one too.

Today I used this small casserole to stew the Luo Han Guo pear, and used it to make this bamboo shoot braised chicken. When cooking the chicken, Mi Ma couldn't help thinking: I would buy a pot like this. Otherwise, I would cook the vegetables and make the tea later, and the tea would taste bad.

My friend said that I have a problem. It's really a bit. I can't help but want to buy these things. What should I do? !

At noon, a group of children ate at my place. They simmered a pot of chicken and bamboo shoots in a casserole. The children liked it better, but they could not add chili. "

Stewed Chicken with Bamboo Shoots in Casserole

1. Material drawing.

Stewed Chicken with Bamboo Shoots in Casserole recipe

2. Cut the chicken legs into small pieces, add sliced ginger and green onion to prepare for blanching.

3. Add cooking wine to cold water and pour into chicken nuggets. Wash off the floating powder after the water is boiled, and set aside.

4. A bamboo shoot is too big, take a small piece of root, peeled and cut into pieces.

5. After the chicken nuggets are out of the pan, pour the bamboo shoots into the blanching water, add a teaspoon of salt, boil for a while, and wash them out of the pan.

6. Prepare green onion, ginger slices and pepper.

7. A bamboo shoot is too big, take a small piece of root, peeled and cut into pieces.

8. After the chicken nuggets are out of the pan, pour the bamboo shoots into the blanching water, add a teaspoon of salt, boil for a while, and wash them out of the pan.

9. Prepare green onion, ginger slices and pepper.

10. Leave a few bamboo shoots and spread on the bottom of the casserole.

11. Move the fried bamboo shoots and chicken to a casserole, add cumin powder and hot water.

12. Bring to a medium heat, turn to low heat and simmer for 30 to 40 minutes, open the lid in the middle and inspect. Finally, open the fire to collect the juice.

Tips:
For a family of three, the whole chicken can be bought home. It can be divided into four parts: chicken legs, chicken wings, chicken breasts, and chicken racks. They are stored in the refrigerator, and different dishes are made according to different parts. It is very convenient and not wasteful.

The heat preservation effect of the casserole is better. It is simmered slowly at low heat, and the finished dish has a better taste and taste. It is directly served in a small casserole. It is suitable for eating meat dishes in winter and is very convenient.