The spring equinox has passed, and the weather recently has been neither cold nor hot. The sun has been shining brightly during the day. If the epidemic had not been unstable, I would not have dared to go out. Staying at home, I feel that the beautiful weather is wasted, so I go into the kitchen to cook some delicious food, and eat bamboo shoots today. There are winter bamboo shoots in winter and spring bamboo shoots in spring. Whether it is winter or spring, it is a good season to eat bamboo shoots. The delicious way to eat bamboo shoots is to make soup or stir-fry. Today I saw some fat and fresh bamboo shoots in the supermarket, so I bought 2 of them. I also bought some chicken, and I’m going to make braised chicken with bamboo shoots.

After peeling off the shell, the bamboo shoots are crisp, tender and juicy.

Share a storage tip: you can put the shell into a plastic bag and put it directly in the refrigerator to keep fresh;

You can also remove the shell of the bamboo shoots, cut them in half with a knife, and use them in the pot Boil it in water and let it cool, then put it in a plastic bag and put it in the refrigerator to keep it longer.

However, it is better to cook it as early as possible after buying it. The food will be more delicious if it is still fresh.

Bamboo shoot braised chicken

Ingredients: 2 bamboo shoots, 2 chicken legs, 3 chicken wings, some chicken nuggets, chives, ginger;

Seasoning: edible Oil, salt, light soy sauce, dark soy sauce, yellow rock sugar, Sichuan peppercorns;

Preparation work:

Peel the bamboo shoots, wash them, cut them into hob pieces and set aside;

Peel and slice the ginger, tie 1 chive into a knot, and set aside;

Chop the chicken legs and wings into pieces, rinse them with water together with the chicken pieces, and set aside.

Start making

The first step: put an appropriate amount of water in the pot, boil the water over high heat, put the cut bamboo shoots into the pot and cook to remove the bitterness of the bamboo shoots Feel, cook for about 3 minutes, blanch, remove and drain the water and set aside;

Step 2: Add an appropriate amount of water to the pot, and put the prepared chicken pieces, chicken wings and drumsticks into cold water In the pot, add an appropriate amount of cooking wine to remove the fishy smell, bring to a boil over medium-high heat, blanch the chicken until it turns white, remove it, drain the water and put it on a plate for later use;

Step 3: Pour an appropriate amount of cooking oil into the pot , pour all the chicken into the pot and fry over low heat until the chicken turns slightly golden, then put it on a plate;

Step 4: Leave some cooking oil at the bottom of the pot and add a little yellow rock sugar , slowly stir-fry the rock sugar over low heat until it becomes a little caramel-y, then pour the fried chicken into the pot and stir-fry;

Step 5: Stir-fry all the chicken pieces evenly and add color. A few slices of ginger and a section of chives, then add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce and stir-fry evenly;

Step 6: Pour an appropriate amount of boiling water into the pot, the amount of water should probably exceed the ingredients. Measure the surface, bring to a boil over high heat, add a little peppercorns, pour the blanched bamboo shoots into the pot, cover the pot, turn down the heat, and simmer for 30 minutes;

P. Step 7: Open the pot lid and stir at intervals until the sauce is thickened at the bottom of the pot. Turn off the heat and sprinkle some chopped green onion on the plate.

This simple and delicious bamboo shoot braised chicken is ready!