Raw materials:

The net weight of bamboo shoots chicken 1 kg, and water-made magnolia tablets (winter bamboo shoots are also acceptable) 200 grams.

Ingredients: soy sauce 150g, refined salt 6g, sugar 50g, cooking wine 50g, monosodium glutamate 4g, water starch 40g, onion ginger 40g, vegetable oil 2kg (actual dosage 160g).

Production method:

1) Wash bamboo shoots and chop them into 2.5cm square pieces; Slicing Flos Magnoliae; Cut onion into sections; Slice ginger. 2) Put oil in the pot and cook until it is 80% cooked. Put the chicken pieces in the pot, add a little soy sauce, grab them evenly, fry them in the pot until golden brown, and take out and drain the oil. 3) Take another pot, put a little oil, heat it, add onion and ginger slices and stir fry, that is, water, soy sauce, cooking wine, refined salt, white sugar, monosodium glutamate, water-soaked magnolia slices and chicken nuggets. After the pot is boiled, skim off the foam, turn to low heat and wait for more than ten minutes until the soup is half cooked and the chicken is soft and rotten. Turn to high fire.

Features: bright red color, soft and delicious.

Production key: When the chicken pieces are fried in the pot, the oil temperature should be warmer, and then the chicken pieces are taken out when the surface is hard. Therefore, the dish is made of bamboo shoots, and the stew time should not be too long, so as not to be too bad. In addition, what needs to be grasped is that when the chicken pieces are rotten, it is necessary to immediately turn to the fire to collect the juice. Don't wait until the chicken pieces are rotten, there is still a lot of soup, so the chicken pieces are tasteless.