Chicken with shredded bamboo.

Sea coconut

Dried lily

lean pork

candied date/jujube

Adenophora stricta Miq.

radix polygonati officinalis

ginger slice

Ingredients: shredded bamboo chicken

Spice: ginger

Seasoning: salted chicken powder

Tool preparation:

Type: dinner

Flavor/cuisine: Cantonese cuisine

Preparation time: 15 minutes

Cooking time: 3: 30.

step

At present, the dry and wet sea coconut sold in the market is the fruit of sugar palm, which mainly grows in Southeast Asia and belongs to tropical plants. At present, there is not much growth in China. The fruit of the tree-headed palm is rich in polysaccharides and amino acids needed by the human body, which has a health care effect on the human body. Hong Kong and Guangdong like to use sea coconut to make soup and slice it dry. Wet sea coconut is the ingredient of our sea coconut bamboo shredded chicken today.

1. Wash the shredded bamboo chicken first, remove the internal organs, split the belly of the shredded bamboo chicken with a knife, and don't cut it off. Rinse it again

2. Wash the lean meat, cut it into 4 cm square pieces, and soak the dried lily in warm water. Other ingredients can be washed.

3. Put the shredded bamboo chicken into a pot of boiling water, blanch it a little, remove your own blood stains, remove the cold water from the pot and wash it again.

4. Put all the ingredients into the casserole, pour in cold water, boil for about 20 minutes, turn off the fire, stew for 2 to 3 hours, and serve after seasoning.