200g dried spring bamboo shoots, hen 1 one, celery 200g, dried Agrocybe aegerita 80g, salt 1 teaspoon (5g), 3 tablespoons of Pixian bean paste (45ml), Zanthoxylum bungeanum 1 teaspoon (5g), 50g dried pepper and star anise (anise). White sugar 1 tbsp (15g), 2 tbsps of soy sauce (30ml), Shaoxing wine 1 tbsps (15ml) and 2 tbsps of oil (30ml).

method of work

Clean the hen, chop off the head and claws, and cut into 3cm pieces. Wash the parsley and cut into 5cm long sections. Soak dried Agrocybe aegerita in hot water for 20 minutes, rinse and cut off the roots. Soak the dried bamboo shoots in hot water until soft, and then cut them into small pieces.

Put a proper amount of hot water in the pot, put the chicken pieces and dried bamboo shoots into the pot after high fire boiling, boil again, turn to low fire and cook slowly for 20 minutes, while constantly skimming off the floating foam on the surface, then take out the chicken pieces and dried bamboo shoots and drain the water, and keep the chicken soup.

Heat the oil in a wok over medium heat. When the heat reaches 50%, add dried chili, prickly ash, star anise, garlic slices, scallion segments and ginger slices to saute until fragrant, then add Pixian bean paste and stir fry for a while.

Put chicken pieces and dried bamboo shoots in a wok, stir-fry for 3 minutes with high fire, then add Shaoxing wine, soy sauce, white sugar, salt and dried Agrocybe aegerita and stir-fry evenly.

Add a little chicken soup to the pot, bring it to a boil, then turn to low heat and cook slowly until the soup is dry, about 15 minutes.

Finally, before taking out the pot, put the parsley section, move it into a small iron pot and heat it while eating.