Half a native chicken, dried bamboo shoots 150g, half a green pepper, 50g dried red pepper, 2 cloves of garlic, and seasonings: salt, sugar, cooking wine, soy sauce, chicken essence and broth (or water).

working methods

1 Cut the chicken into small pieces, marinate with cooking wine and a little soy sauce for a while, cut the green pepper into strips, and slice the garlic.

Soak dried bamboo shoots in clear water for 4 hours, soften them, wash them, and cut them into sections obliquely.

3 Add oil to the pot and heat it to 60% heat. After the chicken pieces change color, take them out and control the oil.

4 Leave the bottom oil in the wok at 50% heat, add dried red pepper and garlic slices, stir fry, add chicken pieces, sugar and soy sauce, and cook in stock for 2 minutes.

5 Add green pepper and chicken essence and stir well.