Braised chicken wings with bamboo shoots

Overview

I remember when I was a kid, my dad brought back braised bamboo shoots in a glass jar (jar), which was economical and economical. It was the most fragrant when simmered with chicken and mushrooms. Everyone even liked the chicken nuggets that were left out of the bamboo shoots. I still remember the taste. It’s impossible to find the canned ones like before. Fortunately, you can still find canned bamboo shoots in the Asian cabinet of supermarkets. It’s better to have it, isn’t it? It's really good to use it to braise chicken. The bamboo shoots themselves are relatively sparse, but once combined with the gravy, it changes instantly. It's really delicious. Braised chicken and pork are top-notch home-cooked dishes.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• dinner with friends
• spring recipes
• dinner
• big mushroom
• canned bamboo shoots
• chicken wings
• light soy sauce
• old soy sauce
• sesame oil
• vegetable oil
• fine sugar
• ginger
• pepper

Ingredients

Steps

1. 1 Cut the chicken wings at the joints, turn the wrong side up, and make two cuts with a knife to add flavor;

   

2. 2 Put the chicken wings into a large bowl, add 1 tbsp light soy sauce, 1/4 tsp fine sugar, 1/2 tsp pepper, 1/4 tsp salt, 1 tbsp cooking wine, marinate evenly and let stand for about 30 minutes;

   

3. 3 Drain the water from the mushrooms and cut them into pieces;

   

4. 4 Place the pot on the stove, add 3 pieces of chicken wings, ginger slices, 1 tablespoon of cooking wine, and raise to medium heat;

   

5. 5 Boil until the water boils and foam appears, remove the chicken wings and rinse;

   

6. 6 Then put the pot on the stove, raise the heat, add about 2 tablespoons of vegetable oil to moisten the pot, add about 6 slices of ginger, sauté until fragrant, add the chicken wings, stir-fry until the chicken wings are slightly dry;

   

7. 7 Pour in the mushroom pieces and bamboo shoots, and stir a few times;

   

8. 8 Pour in water until the water surface is basically level with the chicken pieces. Turn to low heat, add 1/2 teaspoon of refined salt, 2 tablespoons of light soy sauce, 1/2 tablespoon of fine sugar, 1/2 teaspoon of pepper, 1 tablespoon of dark soy sauce, and 1 tablespoon of cooking wine. Stir a few times and cover the pot for about 10 minutes;

   

9. 9 When the time is up, open the lid of the pot, then reduce the sauce over high heat until it becomes thicker. Do not boil the sauce dry. Test the taste. If it is too light, add an appropriate amount of light soy sauce, and add 1 teaspoon of sesame oil as the tailing oil. Pour it evenly and serve.