Braised chicken with dried bamboo shoots

Overview

In the spring, I didn’t go home in time to eat fresh spring bamboo shoots. Fortunately, I now have the loving dried bamboo shoots from my mother. Today, another home-raised rooster was sent to me by a classmate. There are no more suitable ingredients. I simply simmered it and the whole house was filled with fragrance. Let me talk about the sorghum wine I used today. I once heard from a friend that in Taiwan, garlic is used to make sorghum wine. Not only does the wine drive away coldness and dampness, but it is also good for the body to cook the garlic alone after soaking it for a period of time. I am not a drinker, so I chose 53% sorghum wine from Taiwan and added garlic. I used a little bit each time when cooking, and the aroma became richer.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• chicken essence
• chives
• dried chili pepper
• dried spring bamboo shoots
• native rooster
• sorghum wine
• garlic
• ginger slices
• salt

Ingredients

Steps

1. 1 Dried bamboo shoots and chicken are ready. The rooster is big, half of it is enough for today, cut into pieces and set aside.

   

2. 2 The auxiliary ingredients are very simple, including sliced ginger, garlic, dried chili peppers, and Taiwanese 53-degree sorghum wine soaked in garlic.

   

3. 3 Process the dried bamboo shoots first. Add water to the pressure cooker, you can add more and keep it for later use. After steaming for 7 minutes, turn off the heat.

   

4. 4 Heat the oil in the wok, sauté the ginger and garlic over low heat until slightly charred, take it out and set aside, heat the oil in the pan over high heat.

   

5. 5 Add chicken and stir-fry. When the chicken is stir-fried, it will turn into a beautiful golden color.

   

6. 6 Fry the chicken until tender, add the ginger, garlic and dried chili peppers, sprinkle with sorghum wine, add a little pepper and stir-fry evenly.

   

7. 7 Take out the pressed bamboo shoots and change them to the appropriate length. Set aside the soup in the pressure cooker.

   

8. 8 Add the dried bamboo shoots and the soup from the pressure cooker to the chicken pot, and add some chives. Simmer over medium-low heat until the chicken is tender. You can add salt and chicken essence to taste halfway through to make it more delicious in the end.