The prototype of this soup is taken from the authentic Jiangnan style dried bamboo shoots and duck stew. It is also the treasure of the famous Hangzhou restaurant "Zhang Shengji". It is supplied in limited quantities every day. If you go late, you often can't order it. It is said that the old duck stew emphasizes that the soup is mellow and strong, oily but not greasy, and crisp but not rotten.
It happened that a friend at home had brought dried bamboo shoots from Tianmu Mountain from China all the way, so he "copycat" it at home, replaced the old duck with local chicken, and had a dried bamboo shoots and local chicken stew. The taste was equally delicious.
Dried bamboo shoots and local chicken pot
By CrystalWiza
Recipe Recommendations
- local chicken appropriate amount
- Angelica appropriate amount
- wolfberry appropriate amount
- red dates appropriate amount
- dried bamboo shoots appropriate amount
- ham appropriate amount
- Jiang appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Dried bamboo shoots and local chicken pot
1
One native chicken, handle it according to personal habits.
2
The ingredients I use to make the soup: angelica, wolfberry, red dates, dried bamboo shoots, ham and ginger. These materials can be flexibly changed by themselves.
3
Add enough water to the chicken soup stew at once, and it is best not to add it halfway.
4
After boiling over high heat, skim off the floating foam.
5
The thinly sliced angelica is very convenient for making soup. Personally, I feel that when stewing soup, a few slices of angelica are enough, otherwise it will easily cover up the deliciousness of the chicken and the taste of other ingredients. Ginger is also cut into slices and put into a disposable seasoning bag together with angelica for easy final removal.
6
Soak dried bamboo shoots in warm water and remove the lowest hard roots. It is best to choose dried bamboo shoots produced in Zhejiang for the best flavor.
7
After turning to a low heat, first put in the seasoning bag containing ginger and angelica just now, and then add the dried bamboo shoots.
8
Then add Jinhua ham. Dried bamboo shoots and ham are the key to giving this soup a genuine Jiangnan flavor.
9
After simmer on slow fire for two to three hours, add red dates.
10
Finally, sprinkle in wolfberry, and then simmer slightly.
11
The chicken and ham are already very soft and can be easily separated into bowls for easy consumption.Dried bamboo shoots and local chicken pot Make Tips
Jinhua ham is a must-have for almost every household in the south, and can also be purchased in larger supermarkets in the north. Adding ham when stewing bone soup and broth has a very significant effect on refreshing. However, special attention should be paid to the fact that the ham itself is already salty and fragrant, so there is no need to add salt. Dried bamboo shoots and chicken pot makes full use of the salty freshness of dried bamboo shoots and ham, without adding any seasonings, which can highlight the deliciousness of the ingredients themselves.