Stewed bamboo shoot chicken(hong wei sun ji )

The method of stewing bamboo shoot chicken in red sauce:

Raw materials for red stewed bamboo shoot chicken

One guangsun chicken (about 500g), 150g green onion, 10g ginger, 25g cooking wine, 25g soy sauce, 10g sugar, 25g wet starch, 2.5G monosodium glutamate, 1000g soybean oil (50g actual consumption), 10g sesame oil and 1g refined salt.

Processing steps of stewed red bamboo shoot chicken:

1. Clean the smooth bamboo shoot chicken, open the mouth beside the anus, take out the viscera, take out the food bag from the neck opening, then wash it, put it into the boiling water pot, blanch it, remove the blood stains, chop off the claws and the tip of the mouth, use 10g cooking wine and 10g soy sauce to wipe the inside and outside of the bamboo shoot chicken, and mix well.

2. Put soybean oil into the frying pan and heat it to 70% heat. Add the bamboo shoots and chicken, fry them into golden color, then take out and control the oil.

3. Peel and wash the scallion, take 125g to knot, and cut the remaining 25g into 7cm long strips. Peel, wash and slice the ginger.

4. Put the fried chicken into a porcelain basin, add onion, ginger slices, cooking wine, soy sauce, 0.5g salt, sugar and 250ml cold water, put it into a steamer, steam it with water and cut it into pieces.

5. Put the steamed chicken on the plate, heat it in the wok, add 25 grams of oil, when it is 50% hot, put in the scallion strips

The characteristics of red simmered bamboo shoot chicken are as follows

The color is red and bright. The chicken is tender and delicious.

Stewed bamboo shoot chicken

Red stewed bamboo shoot chicken is a Korean dish, which is usually made of light bamboo shoot chicken and green onion as the main ingredients, ginger, cooking wine, soy sauce, sugar, wet starch, monosodium glutamate, soybean oil, sesame oil and refined salt as the auxiliary ingredients. The dish has the characteristics of red and bright color, tender chicken, delicious and thick taste.

Raw materials

One guangsun chicken (about 500g), 150g green onion, 10g ginger, 25g cooking wine, 25g soy sauce, 10g sugar, 25g wet starch, 2.5G monosodium glutamate, 1000g soybean oil, 10g sesame oil and 1g refined salt.

Production process

1. Clean the smooth bamboo shoot chicken, open the mouth beside the anus, take out the viscera, take out the food bag from the neck opening, then wash it, put it into the boiling water pot, blanch it, remove the blood stains, chop off the claws and the tip of the mouth, use 10g cooking wine and 10g soy sauce to wipe the inside and outside of the bamboo shoot chicken, mix well. 2. Add soybean oil into the frying pan. When it's 70% hot, add the bamboo shoots and chicken, deep fry them into golden color, remove them and control the oil. 3. Peel the green onion, wash it, take 125 grams to knot, and cut the remaining 25 grams into 7 cm long strips; peel the ginger, wash it, and slice it. 4. Put the fried chicken into a porcelain bowl, add onion, ginger slices, cooking wine, soy sauce, 0.5g salt, sugar and 250ml cold water, put it into a steamer, steam it with water and cut it into pieces. 5. Put the steamed chicken on the plate, heat it in the frying pan, add 25 grams of oil, when it is 50% hot, put in the scallion strips, add 0.5 grams of salt, stir fry the flavor, and pour it next to the chicken plate. 6. Heat up a frying pan, add 25 grams of oil, heat to 50% heat, pour in the original soup, add monosodium glutamate, bring to a boil, add wet starch, pour on the chicken, sprinkle with sesame oil, and serve.

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Chinese PinYin : Hong Wei Sun Ji