[zhejiang Cuisine] "cottage" Jiangnan Famous Dish·dried Bamboo Shoots and Chicken Pot

Name: [zhejiang Cuisine] "cottage" Jiangnan Famous Dish·dried Bamboo Shoots and Chicken Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Native chicken; Some Angelica; Some Wolfberry; Some Red dates; Some Dried bamboo shoots; Some Ham; Some ginger

by angelessong

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The prototype of this soup is taken from the authentic Jiangnan style dried bamboo shoots and old duck pot. It is also the treasure of the famous Hangzhou store "Zhang Shengji". It is available in limited quantities every day. If you go too late, you often can't order it. It is said that Lao Ya Bao emphasizes that the soup is rich in taste, oily but not greasy, and crisp but not rotten.

It happened that a friend at home brought Tianmushan dried bamboo shoots from the country all the way, so I took a copy of it at home and replaced the old duck with a local chicken to make a dried bamboo shoots and local chicken pot. The taste is equally delicious. "

Ingredients

Some Native Chicken
Some Angelica
Some Wolfberry
Some Red Dates
Some Dried Bamboo Shoots
Some Ham
Some Ginger

[zhejiang Cuisine] "cottage" Jiangnan Famous Dish·dried Bamboo Shoots and Chicken Pot

1. One local chicken, clean it according to personal habits.

[zhejiang Cuisine] "cottage" Jiangnan Famous Dish·dried Bamboo Shoots and Chicken Pot recipe

2. The ingredients I use for the soup: angelica, wolfberry, red dates, dried bamboo shoots, ham and ginger. These materials can be flexibly changed by themselves.

3. The water for the stewed chicken soup should be added at once, and it is best not to add it halfway.

4. After the fire is boiled, remove the foam.

5. Thinly sliced angelica is very convenient for making soup. I personally feel that a few slices of angelica are enough for stewing the soup, otherwise it would be easy to cover up the deliciousness of the chicken and the taste of other ingredients. The ginger should also be cut into slices and put into a disposable seasoning bag together with the angelica, so that it is easy to take out at the end.

6. Soak the dried bamboo shoots in warm water to remove the hard roots at the bottom. It is best to use dried bamboo shoots from Zhejiang, which has the best flavor.

7. After turning to a low heat, put the seasoning bag containing ginger and angelica just now, and then add the dried bamboo shoots.

8. Then put in Jinhua ham. Dried bamboo shoots and ham are the keys to giving this soup an authentic Jiangnan flavor.

9. After simmering for two to three hours, add red dates.

10. Finally, sprinkle in goji berries and simmer for a while.

11. The chicken and ham are already very soft at this time, and they can be easily separated into bowls for easy consumption.

Tips:
Jinhua ham is a must-have for almost every family in the south, and you can also buy it in larger supermarkets in the north.

Adding ham when stewing bone broth and broth has a very significant effect on improving freshness. But pay special attention to the fact that the ham itself is already salty and fragrant, so there is no need to add salt.

Dried bamboo shoots and chicken pot is to make full use of the salty and freshness of dried bamboo shoots and ham, without adding any seasonings, which can bring out the deliciousness of the ingredients themselves.