Spring Bamboo Shoots Three Cups Chicken - Delicious and Fragrant with Bite
Chicken legs 500g Bamboo shoots 2 pieces Green onions 10g Ginger 10 slices Garlic 1 head Rice wine 8 tablespoons Soy sauce 3 tablespoons Nine-corner herbs 1 bunch Sugar 2 tablespoons Black sesame oil 2 tablespoons Dark soy sauce 1 tablespoon Oil As needed Red chili peppers 2 pieces
1Peel ginger and slice it, chop green onion white into small segments, garlic peel off the skin and stem, red chili peppers remove seeds and slice diagonally into small segments, nine-corner herbs wash and pick into small pieces for later use; chicken legs wash and cut into small pieces; bamboo shoots remove the shell and cut into diced pieces.
2Put the diced chicken pieces into a cold water pot, add ginger slices, boil, skim off foam, take out and drain; boil bamboo shoots in boiling water for 2 minutes, then take out and drain;
3Heat oil in a pan with a little oil and 1 tablespoon black sesame oil. When the oil is 50% hot, add ginger slices to sauté and fragrant. Ginger slices are heat-resistant and can be fried to golden color, it's okay; add garlic, green onion white segments and red chili peppers to sauté and fragrant.
4Pour the diced chicken pieces into the pot and stir-fry over high heat to bring out the grease from the chicken skin, stir-fry until the chicken pieces are golden in color, then add bamboo shoots and stir-fry thoroughly over high heat.
5Pour 8 tablespoons of rice wine, 1 tablespoon of dark soy sauce and 3 tablespoons of soy sauce into the pot, add sugar. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, stir the chicken pieces in the middle of the time to observe the concentration of the sauce.
6Then open the lid and stir-fry over high heat to make a concentrated sauce, add nine-corner herbs, cover and simmer for a while, before serving, drizzle in 1 tablespoon of black sesame oil. Delicious spring bamboo shoots three cups chicken is finished!
