Auspicious Bamboo Shoots
A traditional Jiangsu cold dish in which winter bamboo shoot slices are wrapped around minced chicken, ham, and green pepper, then steamed. The rolls are white, crisp, and tender, with an elegant presentation.
Ingredients
Bamboo shoots (main ingredient, boiled and sliced into thin pieces about 20 cm long with a rolling cut)
400 g
Green pepper (main ingredient, deseeded, washed, and cut into strips as thick as the ham strips)
20 g
Egg white (main ingredient)
30 g
Chicken breast (main ingredient, minced into chicken paste)
100 g
Ham strips (main ingredient)
25 g
Cooking wine (seasoning)
5 g
Salt (seasoning)
4 g
MSG (seasoning)
5 g
Scallion-ginger juice (seasoning)
25 g
Dry starch (seasoning)
3 g
Sesame oil (for drizzling over the steamed dish; amount not specified in the original)
to taste
Instructions
1
Prepare the bamboo shoots
Blanch the bamboo shoots in boiling water first, then slice them into thin pieces about 20 cm long using a rolling cut.
2
Prepare the chicken paste
Mince the chicken breast into a fine paste, add MSG, salt, egg white, cooking wine, and scallion-ginger juice, and mix well.
3
Prepare the green peppers
Remove the seeds from the green peppers, wash them, and cut into long strips as thick as the ham strips (about the thickness of a chopstick).
4
Roll up
Lay the bamboo shoot slices flat, spread with dry starch and a layer of chicken paste. Place two ham strips on one end of the slice and two green pepper strips on the other end, then roll up from both ends toward the center. Repeat with the remaining slices.
5
Steam
Place the rolls in a steamer and steam until cooked through, then remove and drizzle with sesame oil.
6
Slice and plate
Once cooled, trim off both ends and cut into 0.5 cm thick slices, then arrange on a plate to serve.
