First, the main ingredients: spring bamboo shoots 4 to 5, grass chicken 1 whole, a little pork thigh meat, a little small apricot mushrooms, dried mushrooms 5, seasonings: 5 dates, 2 leaves, wolfberry 8, pepper particles 6, ginger 4 thick slices, 2 small pieces of scallion. Grass chicken and pork thigh meat clean, over the boiling water put a little wine, scalding foam after washing; mushroom warm water soak. Bamboo shoots first with a knife to pull a trace, and then peeled off the shell, in the root of the bamboo shoots several joints can be cut with a knife to remove some of the hard joints, that is older. Cut the mushrooms and bamboo shoots vertically, then cut them into sections. Put all the ingredients inside a deep pot (or casserole), add enough cool water, bring to a boil and simmer on low heat for about 2 hours until the chicken is crispy, season with salt.

Second, note: the cooking wine is put in when the chicken is scalded, it's to deodorize, and you don't need to put it in when it's stewed. Mushrooms put in can increase the fresh flavor. Put a block of fallback meat is also to achieve the effect of fresh, used to put Jinhua ham, but now the ham meat are afraid to buy, and marinated when looking at the seasoning instructions inside the nitrites, so put fresh pork it, the effect is the same.

Children's chicken a clean; chicken blanch standby; fresh bamboo shoots two; bamboo shoots peeled, mushrooms soaked, ginger slices standby; in the pot injected into a sufficient amount of water, cold water into the chicken pieces, large fire after the boiling foam into the ginger and mushrooms; stew for an hour and a half, add the cut bamboo shoots; soup stewed, add the right amount of salt can be.

Practice 2: Ingredients:

500 grams of boneless chicken thighs, 100 grams of asparagus, chopped green onions, ginger, garlic, vegetable oil, chicken broth, dried chili peppers, soy sauce, salt (ingredients purchased according to the needs of, and try not to produce a waste of)

Preparation

1, dealing with the ingredients, this is the most important point of the whole dish. Will be ready to clean the chicken thighs, and then cut it with a knife, and then wait until a little drained, put into a prepared bowl, and then add the right amount of salt to marinate into the flavor, this time need to be fifteen minutes of the appearance, of course, can also be a little longer, so that the chicken will be more rich in flavor;

2, and then prepare a frying pan, the pot to add the right amount of vegetable oil to heat up, and then add the right amount of vegetable oil to heat up, and then add the right amount of vegetable oil to heat up. Wait until the temperature is right, will be ready to put the asparagus pieces into the pot a little fried, remove the bamboo shoots in the raw flavor, and then fish out with a tool, put aside to drain water. Then the bottom of the pot to keep the oil continue to heat, and then cook the soy sauce, chicken broth, add chicken, asparagus pieces, salt, juice into the flavor, out of the pot standby;

3, the net pot on the fire, into the vegetable oil is hot, wait until the temperature is right, into the dried chili pepper, minced onion, ginger, garlic for bursting incense, and so smelled in the pot of the aroma, poured into the chicken before ready to stir-fry evenly, so that it absorbs the flavor of the pot, then out of the pot! The flavor of the ingredients, and then out of the pot can be, and then you can serve.