raw material:
One hen (weighs about 500 grams). Spring shoots 75 g. 20 grams of rice wine, 20 grams of green onion, 10 grams of ginger, 20 grams of soy sauce, 15 grams of vinegar. Sesame oil 20 g, monosodium glutamate 2 g, refined salt 5 g, sugar 7.5 g.
Preparation Method: Clean the chicken, put it in the broth, add shao wine, green onion and ginger, cook until eight ripe, fish out and batch its meat into thin slices. Remove the roots of the spring shoots and cook them in the soup. Scoop out and cut into thin slices. Mix soy sauce, vinegar, sesame oil, monosodium glutamate, salt and sugar into a marinade.
Blanch the bamboo shoot slices in the broth for 3 minutes, drain the water, then pour in the chicken slices and heat them slightly, mix the bamboo shoot slices with the marinade while hot, place them on the plate, put the chicken slices on top, pour the marinade and serve.
Features: Tender and fragrant bamboo shoots. The chicken is delicious, the taste is fresh and salty, and it is accompanied by wine and rice.
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