Golden bamboo shoots with minced chicken(ji rong jin si sun )

Methods of making golden bamboo shoots with chicken antler:

Raw materials for making golden bamboo shoots with chicken antler:

125 grams of chicken breast, 100 grams of bamboo shoots, 25 grams of fat pork, 4 eggs, 25 grams of cooked ham, 1.5 grams of refined salt, 0.5 grams of monosodium glutamate, 10 grams of wet starch, 250 grams of chicken soup, 500 grams of cooked lard (actual consumption of 125 grams).

The processing steps are as follows

1. Cut the winter bamboo shoots into 4 or 5 cm long sections, then cut them into thin pieces, and then cut them into filaments. Chicken breast meat and pig fat meat are chopped with a knife. Knock the eggs open, put them into a bowl to disperse, add refined salt, monosodium glutamate and wet starch, mix well, put the minced chicken in, and then stir until the minced chicken paste. Cut the ham into grains of rice.

2. When the lard is 80% hot in the wok, put the bamboo shoots into the wok for one minute, drain the oil with a colander, wash away the greasy with boiling water, put them into the wok together with the chicken soup, simmer for 20 minutes until the chicken soup is absorbed by the bamboo shoots, then take them out and put them into the chicken paste to mix well.

3. Heat the frying pan over a high heat, add 100g lard, and when it is 80% hot, pour down the mixture of shredded bamboo shoots and chicken antler. At this time, the higher the heat, the better. Stir fry for three minutes, put on a plate, and then sprinkle with ham.

The characteristics of Jinsi bamboo shoot with chicken antler are as follows

The golden winter bamboo shoots are as thin as golden silk. They are tender and crisp, soft and fragrant.

Golden bamboo shoots with minced chicken

Chicken antler and golden bamboo shoots is one of the earliest famous dishes in Fuzhou City, Fujian Province. It has always been listed as the best in the banquet. It is recorded in the history of Ming Palace: good food and drink: "the first emperor liked to use Chicken breast with bamboo shoots. " This is one of the favorite dishes of emperor Shenzong of Ming Dynasty. In the past dynasties, the chicken was eaten whole or chopped with bone. In the Ming Dynasty, the court ate chicken breast meat, which indicated that the fried chicken had been cut into chicken slices with bone chicken breast meat, which was similar to that in the Qing Dynasty and contemporary times. The song's health preservation Department of the Ming dynasty recorded a variety of methods of cooking chicken, roast chicken, fried chicken, wine cooked chicken and so on. And making vegetables with chicken antler is more advanced. It is said that "golden bamboo shoots with chicken antler" was created by famous chefs Zheng Chunfa and Chen Shuimei of juchunyuan restaurant in Fuzhou in the late Qing Dynasty, and soon became famous around the world.

brief introduction

"Golden bamboo shoots with chicken antler" is golden in color, tender and crisp in winter, soft in chicken antler, fresh and refreshing, and fragrant. Some famous people at home and abroad use this dish when they entertain guests. It is famous for its high quality and delicious taste.

Food materials

125 grams of chicken breast, 150 grams of winter bamboo shoots, 25 grams of pig fat meat, 4 eggs, 25 grams of cooked ham, 1.5 grams of refined salt, 5 grams of monosodium glutamate, 10 grams of wet starch, 250 grams of chicken soup, 500 grams of raw oil (actual consumption of 125 grams).

Making method

（1） Cut the bamboo shoots into 5cm long sections, and then cut them into paper thin pieces, and then cut them into filaments. Chop the chicken breast meat and pig fat meat with a knife, beat the eggs, add refined salt, monosodium glutamate and wet starch, mix well, and put the chicken meat into the paste. Cut the ham into grains of rice.

（2） Heat the frying pan over a high heat and heat the oil until it is 80% hot. Put the bamboo shoots into the frying pan for 1 minute. Drain the oil with a colander and flush the oil with boiling water. Put them into the frying pan with chicken soup and simmer for 20 minutes until the chicken soup is completely absorbed by the bamboo shoots. Then take them out and mix them in the chicken paste.

（3） Heat the frying pan, add 20g of oil, when it is 80% hot, pour in the well mixed shredded bamboo shoots and chicken paste. The more the fire is, the better. Stir fry for 3 minutes, put in a basin, and then sprinkle with ham.

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Chinese PinYin : Ji Rong Jin Si Sun