Bamboo shoots stewed with chicken is rich in nutrients, fragrant and refreshing. Stir-fried bamboo shoots are crispy, tender and refreshing. Everyone loves to eat them

As we all know, bamboo shoots are one of the representatives of "fresh" food raw materials. . Bamboo shoots can be cooked in a variety of ways, either braised or stir-fried. The fragrance of bamboo mixed with the original flavor of other raw materials is definitely one plus one equals three. Today, I would like to introduce a spring "fresh" dish - stewed chicken with bamboo shoots.

Prepare the required materials: 2 large chicken legs, 6 chicken wings and 4 bamboo shoots. A handful of rock sugar, a small amount of ginger slices, an appropriate amount of chives, a small amount of peppercorns, and a bay leaf. A small amount of salt, 1 tablespoon cooking wine, 1 tablespoon dark soy sauce and 2 tablespoons light soy sauce.

Step one: Wash the fresh bamboo shoots with water. First, use a knife to cut off the hard roots under the bamboo shoots, and then use a knife to make a vertical cut. Then, gently scrape along the knife marks, and the tender bamboo shoots inside will come out.

Step 2: Wash the chicken legs and wings, and chop the chicken legs into large pieces. If conditions do not allow for it, you can ask the seller to help chop it when purchasing, which can save a lot of effort.

Step 3: Put the chicken pieces and chicken wings into the pot, add cold water, 3 slices of ginger, 2 green onion knots and 1 spoon of cooking wine. Turn on the fire and bring the water to a boil. After the water boils for 2 minutes, take it out when the chicken turns white. Clean the chicken pieces, drain the water and set aside.

Step 4: Change a pot of water, bring the water to a boil, add the chopped bamboo shoots, and cook over high heat for 3 minutes. The most important thing is to remove a little bitterness from the bamboo shoots. Take out the blanched bamboo shoots and put them in cold water, drain and set aside

Step 5: Heat a small amount of oil in the pot, when the pot is hot, turn to low heat, put the chicken and chicken wings into the pot and fry Until both sides are golden brown, then take out the chicken pieces and put oil in the pan. There is a lot of oil in chicken, so fry the chicken. The chicken will not be greasy and the vegetables will taste more delicious. Less oil is also good for your health.

Step 6: Put the oil left in the pot, turn on low heat, put the rock sugar in and stir-fry. When the rock sugar melts and turns maroon, add the chicken pieces and wings and stir-fry. Add ginger slices and two pieces of chives, then add light soy sauce and dark soy sauce, stir-fry evenly.

Step 7: If you have a casserole, you can pour the chicken pieces into the casserole and then pour in hot water that will cover the ingredients. Boil water over high heat, add pepper and bay leaves, and finally add the blanched bamboo shoots.

Step 8: Cover the pot and simmer over low heat for about 30 minutes. Turn on high heat to collect the juice. Sprinkle with a small amount of chives.

In this way, the tender and delicious braised chicken with bamboo shoots is completed. Bamboo shoots and chicken are stewed until tender. When you eat it and suck it, the bones will fall off and the fragrance will remain.