Main ingredient: 350g of tender chicken.

Accessories: 75 grams of bamboo shoots, 75 grams of fungus.

Seasoning: 10 grams of green onion, 250 grams of white soup, 15 grams of monosodium glutamate, 25 grams of wet starch, 35 grams of shaoxing wine, 35 grams of cooked lard, 30 grams of soy sauce, 10 grams of sugar.

Steps:

1, chicken into the boiling water blanch for 2 minutes, fished out, cooled down and cut into 5 cm long, 2 cm wide small pieces;

2, frying pan on a high flame, the next 25 grams of lard into the onion stir-fried to the flavor, you can go down into the chicken pieces plus wine, soy sauce, sugar and white soup, after boiling, moved to a micro-fire, braised to the soup thick and thick, the chicken pieces fished out, skin side down! Discharge at the bottom of the bowl and around;

3, fresh bamboo shoots cut into rolling material pieces, with the shuihaifa fungus together into the chicken juice pot, slightly boiled. Fished out, laid in the chicken pieces bowl, then decant the rest of the soup into the pot, chicken pieces covered in the plate absentee pot of soup add monosodium glutamate, with wet starch thickening thin thickening, dripping into the cooked lard 10 grams, evenly poured on the chicken pieces that are ready.