Chicken Skin with Neosinocalamus Bamboo Shoots

Name: Chicken Skin with Neosinocalamus Bamboo Shoots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 g tender Neosinocalamus bamboo shoots; 100 g cooked chicken skin; 3 g salt; 1 g MSG; 50 g lard; 10 g chicken fat; 10 g ginger; 10 g scallion; 350 g milk broth; 10 g cooking wine; 20 g water starch

A Sichuan dish featuring tender arrow bamboo shoots and cooked chicken skin as the main ingredients, with a delicate appearance and a light, mellow, and fresh flavor.

45 min

Easy

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Chicken Skin with Neosinocalamus Bamboo Shoots

Ingredients

tender Neosinocalamus bamboo shoots 500 g

cooked chicken skin 100 g

salt 3 g

MSG 1 g

lard 50 g

chicken fat 10 g

ginger 10 g

scallion 10 g

milk broth 350 g

cooking wine 10 g

water starch 20 g

Instructions

Prepare the bamboo shoot slices

Peel the tender Neosinocalamus bamboo shoots, select the tender front portion and cut it into thin slices, soak them in alum water, then bring to a boil in a pot and blanch for about 5 minutes; remove and rinse in clean water.

Prepare the chicken skin

Choose yellow or white chicken skin and cut into diamond shapes about 3.5 cm across; place in a bowl, add cooking wine and milk broth, steam in a steamer for 20 minutes, and set aside.

Braise and finish

Place a wok over high heat, add lard and heat to about 150°C, add ginger and scallion and stir-fry until fragrant, pour in the milk broth and bring to a boil, then discard the ginger and scallion. Add the bamboo shoot slices and braise for about 3 minutes, then add salt, MSG, and the chicken skin together with its steaming liquid and braise until the flavors are absorbed. Thicken with a thin cornstarch slurry, drizzle with chicken fat, transfer to a soup plate, and serve.