Quick-Boiled Bamboo Shoots with Chicken Slices

Name: Quick-Boiled Bamboo Shoots with Chicken Slices
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 225 g Soaked bamboo shoots, blanched; 300 g Boneless chicken, sliced and coated with wet cornstarch; 3 slices (25 g) Cooked lean ham; 1025 g Bamboo shoot flowers, blanched; 50 g Vegetable stems (cai-yuan), blanched; 25 g Soaked shiitake mushrooms, blanched; 2.5 tsp Refined salt; 1 tsp White pepper; 0.5 tbsp Shaoxing wine; 0.5 tbsp Peanut oil; 0.5 tbsp Wet cornstarch; 5 cup Clear broth; 5 cup Stock

Slice the chicken and coat with starch. Combine with bamboo shoots, shiitake mushrooms and other accompanying ingredients, blanch and simmer to make a soup dish.

25 min

Easy

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Quick-Boiled Bamboo Shoots with Chicken Slices

Ingredients

Soaked bamboo shoots, blanched 225 g

Boneless chicken, sliced and coated with wet cornstarch 300 g

Cooked lean ham 3 slices (25 g)

Bamboo shoot flowers, blanched 1025 g

Vegetable stems (cai-yuan), blanched 50 g

Soaked shiitake mushrooms, blanched 25 g

Refined salt 2.5 tsp

White pepper 1 tsp

Shaoxing wine 0.5 tbsp

Peanut oil 0.5 tbsp

Wet cornstarch 0.5 tbsp

Clear broth 5 cup

Stock 5 cup

Instructions

Slice and coat the chicken

Cut the chicken into slices about 4 cm long, 3 cm wide, and 1.5 cm thick, then toss with the wet cornstarch.

Blanch the ingredients

Blanch the bamboo shoots, vegetable stems, bamboo shoot flowers, and shiitake mushrooms separately in boiling water for about half a minute, then remove and set aside.

Simmer the accompaniments

Heat 0.5 tbsp of oil in a wok, add the Shaoxing wine, 1 cup of stock, and 1.5 tsp of refined salt. Add the bamboo shoots and shiitake mushrooms and simmer for about 1 minute. Drain and place in a soup pot along with the vegetable stems and bamboo shoot flowers.