Braised Chicken with Dried Bamboo Shoots
Sichuan pepper brings a numbing savor; carrots and potatoes turn soft, dried bamboo shoots become tender and flavorful—a truly wonderful dish served over rice.
Ingredients
dried bamboo shoots
to taste
carrot
most of
potato
1
large chicken legs
2
spiral pepper
1
scallions
to taste
corn oil
to taste
scallion and garlic
to taste
Sichuan peppercorns
to taste
star anise
2
bay leaves
3 slices
dried red chilies
2
Pixian broad bean paste
to taste
light soy sauce
to taste
salt
to taste
MSG
a pinch
Instructions
1
Step 1
An appropriate amount of dried bamboo shoots.
2
Step 2
Soak in warm water for over 30 minutes.
3
Step 3
Remove, rinse clean, and cut into small segments.
4
Step 4
2 large chicken legs; ask the vendor to chop them into small pieces. (Mine were chopped a bit too large, so I trimmed them slightly smaller; small pieces cook faster and absorb flavor better.)
5
Step 5
Add an appropriate amount of cold water to a pot and place the chicken pieces in.
6
Step 6
Blanch for one or two boils, then remove.
7
Step 7
Rinse off the foam. (I found no real difference between rinsing blanched chicken legs in warm or cold water; the meat stays tender either way. Up to personal preference.)
8
Step 8
Heat an appropriate amount of oil in a wok, and stir-fry ginger, scallion, Sichuan peppercorns, star anise, and bay leaves until fragrant.
9
Step 9
Add an appropriate amount of Pixian broad bean paste.
10
Step 10
Stir-fry until the red oil comes out.
11
Step 11
Add the chicken pieces.
12
Step 12
Stir-fry evenly.
13
Step 13
Season with an appropriate amount of salt, light soy sauce, and oyster sauce.
14
Step 14
Stir-fry evenly.
15
Step 15
Pour in an appropriate amount of water.
16
Step 16
Add the dried bamboo shoots.
17
Step 17
Bring to a boil over high heat.
18
Step 18
Simmer over medium-low heat for 15 minutes.
19
Step 19
Meanwhile, prepare the side vegetables. Peel 1 potato and cut into small chunks.
20
Step 20
Cut the carrot into rolling-chop pieces.
21
Step 21
Scallions and spiral peppers (green peppers can be substituted; spiral peppers look nicer).
22
Step 22
Add the carrot and potato.
23
Step 23
Simmer over medium-low heat for another 15 minutes.
24
Step 24
At this point the potato and carrot are soft and starchy, and the sauce has reduced nicely.
25
Step 25
Add the spiral peppers and scallion segments, and sprinkle in a little MSG.
26
Step 26
Toss to combine, turn off the heat, and plate.
27
Step 27
Finished dish.
28
Step 28
Finished dish.
