Pickled Bamboo Shoots and Diced Chicken

Overview

How to cook Pickled Bamboo Shoots and Diced Chicken at home

Take three chicken legs, break them open with a knife, shave off the chicken leg bones, use the back of the knife to loosen the chicken leg meat, cut into dices and put them into a bowl.
Take a bowl, add thin slices of ginger, shallots and cooking wine, squeeze out the onion and ginger juice and set aside.
Add appropriate amount of salt, dark soy sauce, green onion and ginger juice to the diced chicken and marinate for 15 minutes.
fresh shiitake mushrooms, cut into dices and set aside. Soak an appropriate amount of bamboo shoots and cut into appropriate lengths for later use.
Heat the pot and remove the oil, add ginger slices, garlic slices and millet pepper and sauté until fragrant, then add an appropriate amount of bean paste and sauté together.
After sauteing, add the diced chicken and stir-fry evenly, then add the soaked bamboo shoots and stir-fry together. After the chicken and pickled bamboo shoots are fried until fragrant, add an appropriate amount of stock, pour in diced mushrooms, add an appropriate amount of oyster sauce, white pepper and dark soy sauce, simmer over high heat for 5 minutes. After 5 minutes, open the lid and continue to cook over high heat to reduce the juice. When the soup is suitable, add appropriate amount of sugar and chicken essence and stir-fry over high heat evenly. When the soup is almost dry, add the garlic sprouts and stir-fry until the garlic sprouts are broken, then serve.
Finished product pictures