Chicken Skin with Bamboo Shoot
Featuring cleaned winter bamboo shoots and cooked chicken skin as primary ingredients, paired with pea shoots for a fresh, savory flavor.
Ingredients
winter bamboo shoots, peeled (boiled in hot water and sliced)
400 g
cooked chicken skin (sliced very thinly)
100 g
pea shoots, trimmed (washed)
50 g
chicken fat
25 g
Shaoxing cooking wine
25 g
salt
6 g
MSG (suspected typo in original, likely 'MSG')
5 g
wet cornstarch
15 g
ground white pepper
a pinch
chicken broth
250 g
Instructions
1
Step 1
Slice the cooked chicken skin into very thin pieces. Wash the pea shoots. Boil the winter bamboo shoots in hot water, then slice them into thin pieces as well.
2
Step 2
Pour the chicken broth into a wok and bring to a boil over high heat. Add the chicken skin, bamboo shoot slices, and seasonings (salt, Shaoxing wine, and white pepper). Simmer over low heat until fully cooked through, skim off any foam, season with MSG to taste, add the pea shoots, thicken the sauce with wet cornstarch, drizzle the chicken fat over the top, and serve.
