How to make dry pot bamboo shoot chicken

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make dry pot shredded bamboo shoots chicken.

1. Soak the dried bamboo shoots in clean water for about 3 hours. (If you don’t have time during the day and it’s for dinner, you can soak it the night before, process it according to step 2, put it in a fresh-keeping bag and store it in the refrigerator)

2. Soak the bamboo shoots until they are fully expanded and softened, then rinse them, tear them into small strips, and cut them into sections for later use. Don’t tear them too thin, or it will be difficult to find them when you eat them.

3. Soak the chicken in clean water for 5 minutes, pour out the blood, rinse and drain; add 2 spoons of cooking wine, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, appropriate amount of salt and pepper, marinate for more than 1 hour - the longer the better

4. Cut onion into strips, slice ginger and garlic, and set aside

5. Pour a proper amount of oil into the pan, add ginger and garlic slices after the oil is hot, and fry until fragrant

6. Pour in the marinated chicken and stir-fry for about 5 minutes until the surface of the chicken changes color

7. Add onion shreds, chili peppers, bay leaves, star anise, and peppercorns, and continue to fry for 2-3 minutes. After the aroma is fragrant, add bamboo shoots, add appropriate amount of salt, and stir-fry evenly.

8. Add beer and appropriate amount of boiling water to completely cover all the ingredients. Bring to a boil and then simmer over low heat for about 40 minutes.

9. After 40 minutes, turn to high heat to reduce the sauce. Stir-fry while reducing the sauce. This is to ensure that the sauce is evenly attached to the meat and to prevent the pan from getting stuck.

10. Don’t let the juice dry up completely. Leave a little bit, it will taste better. If you think the color is not enough or the taste is light, you can add a little dark soy sauce to adjust it.

Today’s introduction to Dry Pot Shredded Bamboo Shoot Chicken ends here. Thank you for your attention. Now that you have learned the method, try it out as soon as possible. Your family is looking forward to your delicious dishes!