Braised Chicken with Bamboo Shoots

Name: Braised Chicken with Bamboo Shoots
Total time: 55 min
Ingredients: 1 pound, cut into 2-inch pieces chicken thighs; 8 ounces, peeled and sliced fresh bamboo shoots; 3 stalks, cut into thirds green onions; 4 slices ginger; 3 cloves, minced garlic; 2 whole dried red chilies; 2 tablespoons cooking wine; 1 tablespoon soy sauce; 2 tablespoons vegetable oil; to taste salt

A comforting Chinese home-style stew where tender chicken thighs meet crisp bamboo shoots in a savory, mildly spiced broth. The bamboo shoots add a delightful crunch that balances perfectly with the melt-in-your-mouth chicken.

55 min

Medium

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Story

This classic dish from Chinese home cooking brings together two beloved ingredients—chicken and bamboo shoots—in a dish that's both nourishing and full of flavor. The key is blanching both ingredients first to remove any bitterness, then letting them simmer together until everything is perfectly tender.

Ingredients

chicken thighs 1 pound, cut into 2-inch pieces

fresh bamboo shoots 8 ounces, peeled and sliced

green onions 3 stalks, cut into thirds

ginger 4 slices

garlic 3 cloves, minced

dried red chilies 2 whole

cooking wine 2 tablespoons

soy sauce 1 tablespoon

vegetable oil 2 tablespoons

salt to taste

Instructions

Prep the ingredients

Cut the chicken into bite-sized pieces. Peel the bamboo shoots and slice them into thin rounds. Have the green onions, ginger, garlic, and dried chilies ready nearby.

Blanch the bamboo shoots

Bring a pot of water to a rolling boil. Add the sliced bamboo shoots and let them cook for about 3 minutes to remove any bitter taste. Drain and set aside.

Blanch the chicken

In the same pot or a clean one, add the chicken pieces along with one tablespoon of cooking wine and a few ginger slices. Cover with cold water and bring to a simmer. Let the chicken cook just until the color changes, then drain and rinse under cool water to remove any impurities.

Start the stir-fry

Heat oil in a large pot or Dutch oven over medium-high heat. Add the remaining ginger, garlic, and dried chilies. Stir for about 30 seconds until fragrant—be careful not to burn the garlic.

Simmer the stew

Add the blanched chicken to the pot and give it a quick stir. Pour in the remaining cooking wine and soy sauce, then add enough water to nearly cover the ingredients. Bring to a gentle boil, then reduce heat and let everything simmer covered for 25 minutes.

Finish and serve

Add the blanched bamboo shoots and green onions to the pot. Continue simmering for another 10 minutes until the flavors meld together. Season with salt to taste. Serve hot over steamed rice.