How to make braised chicken with dried bamboo shoots

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn from me how to make braised chicken with dried bamboo shoots.

1. Prepare the bamboo shoots and chicken. The rooster is big, so half of it is enough today. Cut it into pieces and set aside.

2. The auxiliary ingredients are very simple, including sliced ​​ginger, minced garlic, dried chili peppers, and 53% kaoliang liquor produced in Taiwan soaked in garlic.

3. Process the dried bamboo shoots first. Add water to the pressure cooker, you can add some more and save it for later use. After the steam is on, press for 7 minutes and turn off the heat.

4. Add oil to the wok and heat it up. First, stir-fry the ginger and garlic on low heat until slightly charred. Remove from the heat and set aside. Heat the oil in the wok on high heat.

5. Add chicken and stir-fry. The local chicken will turn into a beautiful golden color after being fried.

6. Fry the chicken until cooked, add the ginger, garlic, and dried chili peppers, sprinkle with sorghum wine, add a little pepper and stir-fry evenly.

7. Take out the pressed dried bamboo shoots and cut them into suitable lengths. Set aside the soup in the pressure cooker.

8. Add the dried bamboo shoots and the soup from the pressure cooker into the chicken pot, along with some green onions. Simmer over medium-low heat until the chicken is tender. You can add salt and chicken essence to season it halfway through the process so that it will be more flavorful in the end.

The world is so big and there are so many restaurants, so naturally there are many flavors of braised chicken with dried bamboo shoots. But no one tastes the same as the one you make yourself, so try it now.