The vernal equinox has passed, and the weather has been lukewarm recently, with sunny days. If the epidemic is unstable, I dare not go out. Sitting at home, I feel like wasting good weather. I will still go into the kitchen to cook good food and eat bamboo shoots today. There are winter bamboo shoots in winter and spring bamboo shoots. Whether it is winter or spring, it is a good season to eat bamboo shoots. The delicious way to eat bamboo shoots can be soup or braise in soy sauce. Today, I saw fresh chubby bamboo shoots in the supermarket, bought two, and bought some chicken by the way, ready to make: braised chicken with bamboo shoots.

Bamboo shoots are crispy, tender and juicy after they are shelled.

Share a storage coup: you can put it in a fresh-keeping bag with a shell and store it directly in the refrigerator;

You can also shell bamboo shoots, cut them in half with a knife, cook them in clear water, cool them, then put them in fresh-keeping bags and store them in the refrigerator for a long time.

But if you buy it, you should cook it early. If you eat it fresh, the food will be more delicious.

Braised chicken with bamboo shoots

Ingredients: 2 bamboo shoots, 2 chicken legs, 3 chicken wings, some chicken pieces, chives and Jiang Mo;

Seasoning: cooking oil, salt, soy sauce, soy sauce, yellow rock sugar, pepper;

Preparatory work:

Peel the bamboo shoots, wash them, and cut them into hob blocks for later use;

Peel and slice ginger, and tie an onion knot with 1 chives for later use;

Chop chicken legs and wings, and rinse them with clear water for later use.

Start making

Step 1: Put a proper amount of water into the pot, boil water on high fire, put the cut bamboo shoots into the pot, remove the bitterness of the bamboo shoots and cook for about 3 minutes. After blanching, scoop up and drain the water for later use.

Step 2: put some fresh water in the pot, put the prepared chicken nuggets, chicken wings and chicken legs into a cold water pot, add some cooking wine to remove the fishy smell, boil it over medium heat, blanch it, then take out the chicken, drain the water and put it on a plate for later use;

Step 3: Pour a proper amount of cooking oil into the pot, pour all the chicken into the pot and fry it slowly with low fire until the chicken turns slightly golden, and then put it on the plate first;

Step 4: leave some cooking oil at the bottom of the pot, add a little yellow crystal sugar, stir-fry the crystal sugar slowly with low fire, and then pour the fried chicken into the pot and stir-fry;

Step 5: After all the chicken pieces are evenly fried and colored, add a few slices of ginger and a section of chives, then pour in 2 tablespoons of soy sauce and stir-fry with 1 tablespoon of soy sauce.

Step 6: Pour a proper amount of boiling water into the pot, which probably exceeds the surface of the ingredients. After the fire boils, add a little pepper, pour the blanched bamboo shoots into the pot, cover the pot, turn off the fire and simmer for 30 minutes.

Step 7: Open the lid and stir it at regular intervals. Finally, when the soup at the bottom of the pot is thick, turn off the fire and sprinkle a little chopped green onion on the plate.

This simple and delicious braised chicken with bamboo shoots is ready!