2

Chopping pieces, salted chicken pieces washed, I added a few pieces of salted chicken to enhance the flavor

3

2 kinds of chicken pieces into a pot of cold water blanching after fished out and washed

4

Bamboo shoots shells to remove the old roots and cut the knife pieces washed and prepared ginger

5

Pot of water to boiling Add the bamboo shoots and blanch for a minute

6

Add the chicken to the casserole dish, fill with water and add the ginger

7

Cover and boil until small bubbles form and add the wine

8

Skim off the froth

9

Cover and bring to boil on a high flame, then turn down to low flame to simmer for an hour

10

10

This is the first time that I have seen the chicken in a casserole dish, so I'm not sure if this is the best way to cook.

After one hour, the chicken broth is golden, pour in the bamboo shoots and boil over high heat, then cover and turn to low heat to simmer for another half hour

11

After that, open the chicken broth to try the flavor and add salt to taste, then turn off the heat

12

Served in bowls and sprinkled with green onions on the table

The chicken broth is golden, pour in the bamboo shoots and cook for another half hour.