Wine-Lees Braised Winter Bamboo Shoots
A renowned dish of Shandong cuisine, featuring the fragrant aroma of fermented rice lees, with fresh and crisp winter bamboo shoots simmered in a rich, milky broth.
Ingredients
Fresh winter bamboo shoots (peeled, root removed, cut into strips and loosened)
400 g
Aromatic fermented rice wine (xiangzao jiu)
400 g
Chicken fat
a pinch
MSG
5 g
Salt
3 g
Sugar
15 g
Milk broth
500 g
Instructions
1
Step (1)
First peel off the outer skin of the winter bamboo shoots and split them in half, then tear away the thin inner skin, cut off the root and wash clean. Blanch in a pot of boiling water, then remove and place in cold water. Finally, cut each bamboo shoot block in half, loosen them, and tear into small strips.
2
Step (2)
Place a wok over heat, bring the milk broth to a simmer, then add the sugar, aromatic fermented rice wine, salt, and MSG. Add the bamboo shoots, bring to a boil over high heat, then move to low heat and simmer for about 2 minutes. Return to high heat, thicken with a wet starch slurry, and drizzle in the chicken fat to finish.
