Braised chicken nuggets with dried bamboo shoots are nutritious, fresh and tender, and the taste is sufficient, and good dried bamboo shoots are the key

Braised chicken nuggets with dried bamboo shoots, the chicken nuggets are soft and rotten and flavorful, and after the dried bamboo shoots absorb the fat of the chicken, in addition to their own tenderness and crispness, they also have an oily fragrance. This stewed chicken nugget with dried bamboo shoots is a perfect match from a health point of view, as well as from a taste and texture!

Bamboo shoots are the shoots of bamboo, crisp, tender and delicious, rich in nutrition, known as the palace delicacy. Dried bamboo shoots are a kind of dried vegetables made from bamboo shoots after steaming and baking, which is resistant to storage and easy to preserve.

If you want to make the dried bamboo shoots fresh and crisp, the taste is sufficient, the dried bamboo shoots must be soaked in advance, and the soaked bamboo shoots are often dry and firewood, and they can't be chewed, so soaking the dried bamboo shoots is the key to the key.

【Dried bamboo shoots soaked】

The first step of soaking bamboo shoots is dry; Completely submerge the dried bamboo shoots with rice washing water or water and soak overnight. (The purpose of this soaking is to fully dissolve the alkaline substances in the dried bamboo shoots so that they can be easily cleaned.)

The second step of soaking bamboo shoots is dry; After soaking the bamboo shoots overnight, the dried bamboo shoots become soft and completely stretched, and the soaked yellow water is replaced until the water becomes clear.

The third step of soaking bamboo shoots; Put the cleaned dried bamboo shoots into the boiling pot, add enough cold water, cover the lid, simmer for 3 hours on minimum heat, turn off the heat without opening the lid, let the dried bamboo shoots continue to soak in the pot, and simmer until the water naturally cools.

The fourth step of soaking bamboo shoots; This is the dried bamboo shoots after 3 hours of low heat, and they are not the same at all, each one is white and fat, crisp and tender. At this time, you can use it to make delicious food, cut into pieces, shreds, stew, and soup. If you can't finish eating it at one time, you can divide it into small portions and put it in a fresh-keeping bag, put it in the refrigerator for freezing, and take it out to thaw it when you eat it next time, which is convenient to save time and effort.

Braised chicken nuggets with soaked bamboo shoots, fresh and oily, a mouthful of rice, a mouthful of dried bamboo shoots, and then a piece of chicken nuggets, looking at it will slander people~~

Braised chicken with bamboo shoots (2 servings)

——Practice——

Step 1: Prepare the ingredients, 3 chicken thighs, 200 grams of soaked bamboo shoots, 20 grams of rock sugar, 3 teaspoons of light soy sauce, 1/2 teaspoon of dark soy sauce, 20 grams of rice wine, 1 small piece of cinnamon, 2 star anise, 3 bay leaves, 3 dried chili peppers, and an appropriate amount of green onion and ginger

Step 2: Cut the soaked bamboo shoots into pieces, and soak the dried chili, star anise, bay leaves and other seasonings in warm water (the seasoning can be rinsed and soaked in warm water for a while to remove the dryness of the pepper itself, and it is not easy to paste when stir-frying)

Step 3: Wash the chicken thighs and chop them into small pieces.

Step 4: Cook the chicken pieces under cold water, skim off the foam after the water boils, and remove the chicken pieces for later use.

Step 5: Stir-fry the sugar, put 3 teaspoons of cooking oil in the pot, add about 20 grams of rock sugar and stir-fry. Stir-fry the sugar color first on high heat and then on low heat, if I am not good at the heat, you can low heat the whole time.

Step 6: Stir-fry until the sugar in the pan is dark brown.

Step 7: After the sugar color is dark brown, quickly put in the blanched chicken pieces and stir-fry until the chicken pieces are colored, and after the chicken pieces are colored, add green onions, ginger, star anise, bay leaves and other seasonings to fry until fragrant.

Step 8: Add the chopped bamboo shoots, cook the cooking wine along the edge of the pot, add light soy sauce, dark soy sauce, a little salt, and continue to stir-fry for a minute or two

Step 9: After adding the dried bamboo shoots, continue to stir-fry for one or two minutes to bring out the fragrance of the dried bamboo shoots. Add lukewarm water over ingredients.

Step 9: Add warm water to a boil over high heat, cover and simmer over medium-low heat for 20 minutes.

Step 10: Simmer until the soup is reduced, add two line peppers to reduce the juice over high heat (add two line peppers, slightly spicy, you can not add if you don't like it)

Step 11: When the soup is basically gone, turn off the heat and serve.

Finished product! The dried bamboo shoots are tender and crispy, the chicken is soft and rotten, and the aftertaste is long, which is quite a perfect match~~