Spring Bamboo Shoot and Chicken in White Sauce

Name: Spring Bamboo Shoot and Chicken in White Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 (about 500 g) Young hen (cleaned); 75 g Spring bamboo shoots (root removed, boiled and sliced); 20 g Shaoxing wine (for cooking chicken); 20 g Scallions; 10 g Ginger; 20 g Soy sauce (for sauce); 15 g Vinegar (for sauce); 20 g Sesame oil (for sauce); 2 g MSG (for sauce); 5 g Fine salt (for sauce); 7.5 g Sugar (for sauce); Chicken broth (for cooking chicken and blanching), to taste

A traditional cold Jiangsu dish made with white-cut young chicken and spring bamboo shoots, finished with a drizzle of savory sauce. The bamboo shoots are tender with a delicate, fresh fragrance, while the chicken is juicy and richly flavorful.

55 min

Easy

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Spring Bamboo Shoot and Chicken in White Sauce

Ingredients

Young hen (cleaned) 1 (about 500 g)

Spring bamboo shoots (root removed, boiled and sliced) 75 g

Shaoxing wine (for cooking chicken) 20 g

Scallions 20 g

Ginger 10 g

Soy sauce (for sauce) 20 g

Vinegar (for sauce) 15 g

Sesame oil (for sauce) 20 g

MSG (for sauce) 2 g

Fine salt (for sauce) 5 g

Sugar (for sauce) 7.5 g

Chicken broth (for cooking chicken and blanching) to taste

Instructions

Cook the chicken

Clean the chicken, place in chicken broth, add Shaoxing wine, scallions, and ginger. Cook until about 80% done, then remove and slice the meat into thin pieces.

Cook the bamboo shoots

Remove the tough base of the spring bamboo shoots, place in broth and cook until tender, then remove and slice thinly.

Make the sauce

Combine soy sauce, vinegar, sesame oil, MSG, fine salt, and sugar to make a sauce; set aside.

Blanch the ingredients

Blanch the bamboo shoot slices in the broth for 3 minutes, drain well, then briefly blanch the chicken slices.

Mix and plate

While still warm, toss the bamboo shoot slices with the sauce, arrange on a plate, top with the chicken slices, drizzle with the remaining sauce, and serve.