Fresh bamboo shoots and sliced chicken(xian sun hua ji pian xian nen qing xiang er zhong zou xiang shou xian sun ji )

Fresh bamboo shoots and sliced chicken

Introduction:

"I love bamboo shoots whether they are fresh or dry; I love bamboo shoots whether they are stir fried or stewed in oil; but I love bamboo shoots stewed in oil a little less, because I always feel that the taste of heavy oil and soy sauce conceals the original freshness of bamboo shoots. But if you stir fry alone, there will still be a little astringency after Chuo Shui. The best way is to match meat, which can stimulate the special taste of bamboo shoots. Today's dish is my favorite. Stir fry the sliced bamboo shoots with water, and the chicken slices are fresh and tender. Those who like bamboo shoots should hold fast to it. Don't wait for the fresh bamboo shoots to come out of the market

Production steps:

Step 1: prepare materials.

Step 2: wash chicken breast and cut into thin slices; peel bamboo shoots, wash and slice; green and red pepper pieces.

Step 3: mix chicken slices with egg white, salt, dry starch and cooking wine, and marinate for half an hour.

Step 4: put the bamboo shoots into a hot water pot and blanch them until they are broken.

Heat up chicken slices and set aside for 5 minutes.

Step 6: put oil in the frying pan, add ginger and garlic and saute until fragrant.

Step 7: add bamboo shoots and stir fry for a while.

Step 8: add chicken slices, add oyster sauce, salt, sugar, pepper, stir fry seasoning.

Step 9: Sprinkle the scallion, use the starch, pour in a little sesame oil, stir fry evenly.

Materials required:

Chicken breast: right amount

Bamboo shoots: right amount

Egg white: one

Green pepper: right amount

Red pepper: right amount

Starch: right amount

Oil: right amount

Sugar: right amount

Cooking wine: moderate

Salt: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Right amount: pepper

Note: when sliced chicken, the oil should not be overheated, so that the egg white and muscle are not easy to fry, but also to prevent burning, ensure fresh taste. The astringency can be removed and the taste is more tender.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xian Sun Hua Ji Pian Xian Nen Qing Xiang Er Zhong Zou Xiang Shou Xian Sun Ji