Braised chicken with bamboo shoots in casserole

Braised chicken with bamboo shoots in casserole

Introduction:

"I bought a very small casserole a few years ago. The smallest one has been used several times. It's very easy to use. I always wanted a bigger one. There are too many kitchenware. I can't bear to buy it. Yesterday, my friend came and asked me where I know to buy a small casserole. I said I know. If you want to buy it, I'll take you to buy it. The two of us went to the store where I always buy kitchen utensils. Originally, my friend bought them, but I couldn't help but buy one. Today, we stewed Siraitia grosvenorii pears in this small casserole, and we also used it to make this stewed chicken with bamboo shoots. When cooking chicken, Mrs. Mi couldn't help thinking: I'd like to buy a pot like this. Otherwise, I'll cook vegetables and tea for a while, and the taste of tea will change. Friends say I have a problem, really a bit, always can't control want to buy these things, how to do?! At noon, a group of children have dinner with me. They stew a pot of chicken and bamboo shoots in a casserole. The children like it better, but they can't add pepper. "

Production steps:

Step 1: material drawing.

Step 2: cut chicken leg into small pieces, add ginger and scallion, and prepare to blanch.

Step 3: add the wine in cold water and pour in the chicken. After the water boils, wash off the floating particles and set aside.

Step 4: a bamboo shoot is too big, take a small part of the root, peel and cut into pieces.

Step 5: after the chicken is out of the pot, pour the bamboo shoots into the boiling water, add a small spoonful of salt, cook a little and wash.

Step 6: prepare scallion, ginger and pepper.

Step 7: a bamboo shoot is too big, take a small part of the root, peel and cut into pieces.

Step 8: after the chicken is out of the pot, pour the bamboo shoots into the boiling water, add a small spoonful of salt, cook a little and wash.

Step 9: prepare scallion, ginger and pepper.

Step 10: leave a few bamboo shoots and spread them on the bottom of the casserole.

Step 11: transfer the fried bamboo shoots and chicken to casserole, add cumin powder and hot water.

Step 12: bring to a boil over medium heat, turn to low heat, simmer for 30 to 40 minutes, open the lid in the middle and inspect. Finally, open the fire again to collect the juice.

Materials required:

Chicken leg: moderate amount

Bamboo shoots: right amount

Ginger and scallion: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Vinegar: right amount

Zanthoxylum bungeanum: right amount

Cumin: moderate

Salt: right amount

Sugar: right amount

Note: for a family of three, the whole chicken can be divided into four parts: chicken legs, chicken wings, chicken breast, and chicken rack, which are stored in the refrigerator respectively. It's convenient and not wasteful to make different dishes according to different parts. The heat preservation effect of casserole is better. Slow stewing over low heat makes the dishes taste better. It's very convenient to use casserole to serve meat dishes in winter.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh