Stewed chicken with dried bamboo shoots daquan

Stewed chicken with dried bamboo shoots method one,

material

Ingredients: boneless chicken leg 1, dried bamboo shoots 150g, sauerkraut 150g, two seasonings of onion: salt 1 tsp, scallop powder 1 tsp,

working methods

1. Rinse dried bamboo shoots with running water, blanch and cut into small pieces. Chop chicken legs, wash pickles and slice them, and chop onions for later use. 2. Boil a pot of water, add chicken legs and pickles, and remove them for later use. 3. Cook another pot of water, add chicken legs, pickles and dried bamboo shoots, cook for 30 minutes, and then add scallop powder, salt and salt.

Practice 2,

material

Chicken, starch, cooking wine, bamboo shoots, carrots, tomatoes, minced garlic, seaweed, soup.

working methods

1. Cut the chicken into pieces and marinate it with starch and cooking wine.

2. Bamboo shoots and carrot slices.

3. tomatoes and garlic.

4. Boil the water and add the soup, chicken, carrot, tomato, bamboo shoots and laver in turn.

Exercise 3,

material

Green bamboo shoots 2? Three, two drumsticks? 3. Pickled wax gourd 1/2 cups, 8 mushrooms, bamboo sheng, salt 1/2 teaspoons, rice wine 1 teaspoon.

working methods

(1) Wash chicken legs and cut into pieces, soak mushrooms and cut into pieces, and shell bamboo shoots and cut into pieces for later use.

(2) Take the oil pan and stir-fry the chicken legs until the surface is cooked.

(3) Boil 1 pot of water and add bamboo shoots, pickled wax gourd and fried chicken pieces. After the soup is boiled, remove the impurities from the noodle soup and simmer for about 20 minutes.

(4) Soak bamboo shoots for about 15 minutes, drain water, then soak them in water with a little rice wine, then drain and cut into sections.

(5) Cut the processed bamboo shoots into pieces, put them into the cooked chicken soup, and continue to cook for 10 minutes.

Practice 4,

material

Materials: half black-bone chicken, bamboo shoots 100g, angelica 5g, astragalus 5g and 8 red dates.

Seasoning: onion, ginger, salt and pepper.

working methods

1, bamboo shoots

2. Angelica sinensis and Astragalus membranaceus are washed and put into tea bags, and red dates are soaked.

3. Wash the black-bone chicken, chop it into pieces, put it in a pot with cold water, and blanch it with a little pepper.

4. Put the blanched black-bone chicken into the casserole.

5. Add onions, ginger, red dates and tea bags, bring to a boil over high heat, and turn to low heat for about 1 hour.

6. Then add bamboo shoots, season and cook for 15 minutes.

Practice 5,

material

Chicken essence, onion, ginger, cooking wine, cooking wine, green and red pepper, onion, soy sauce, salt and onion.

working methods

1. Chicken Jane is boiled with onion, ginger and cooking wine for 5 minutes, rinsed, sliced and sliced with bamboo shoots. Side dishes are: green and red pepper (I chose not spicy, just for color matching) and onion.

2. Put the oil in the pot. When the oil is hot, stir-fry the sour slices until fragrant, and add the onion to stir-fry until fragrant. Then fry the chicken and bamboo shoots with high fire, and add some soy sauce and salt.

skill

I eat the tender tips and the middle and lower parts of bamboo shoots respectively. This time, I used bamboo shoots, which are very crisp and complement the crispness of chicken. Cook chicken, and then cut into pieces; Personally, fried bamboo shoot oil is more delicious; The chicken slips I used were strung in the supermarket, and I didn't buy them in bags at that time, so each one has bamboo stick holes on it!

Practice 6,

material

Ingredients: chicken 250g, winter bamboo shoots150g,

Seasoning: egg white 30g, yellow wine 10g, white sugar 5g, chicken essence 2g, ginger 5g, onion 5g, salt 2g, monosodium glutamate 1g, pea starch 5g and peanut oil 50g.

working methods

1. Wash the chicken, cut it into thin slices, put it in a bowl, add refined salt, egg white, monosodium glutamate, dried starch and a little water, mix well and size it; Shred ginger and cut onion into sections.

2. Wash the winter bamboo shoots and cut them into pieces the size of chicken slices.

3. Put the wok on the fire, pour peanut oil, heat it to 40%, then pour the chicken slices into the colander and drain the oil.

4. Leave a little oil in the original pot and enlarge the fire. Add shredded ginger, shredded onion and shredded bamboo shoots and stir-fry until fragrant. Pour Shao wine, pour some boiling water, add sugar, chicken powder and salt, turn the chicken slices over, pour some cooked oil and mix well. Serve.