How to cook roast chicken with bamboo shoots

Ingredients: rooster1250g (preferably non-crowing farm chicken), 500g of bamboo shoots, 50g of fresh mushrooms and 50g of garlic seedlings.

Seasoning: 500g(80g) of peanut oil, 20g of Chili sauce, 5g of clear oil, 5g of oyster sauce 10g, 5g of wet starch, 5g of cooking wine, 5g of ginger slices, 5g of red pepper slices 10g, 5g of onion slices, 2g of refined salt and 600g of clear soup.

Output: 1. Slaughter the chicks, blanch them with hot water, cut open the inner cavity, take out the internal organs, rinse the inner cavity with water, then cut the clean chickens into pieces with a square of 4 cm and soak them in clear water for 30 minutes.

2. Drain the soaked chicken pieces and add cooking wine, onion, ginger slices and refined salt 10 minute.

3. Wash the spring bamboo shoots, cut them into hob blocks, put them in 50% hot oil, slide for 10 second, and then drain them for later use; Then put the chicken pieces in low-heat lubricating oil for 2 minutes and then take them out for later use.

4. Leave 20g of oil in the pot, stir-fry the spicy girl sauce to 70% heat, then stir-fry the chicken pieces with strong fire to make them smell, then add bamboo shoots, mushrooms and clear soup to boil, and simmer for 10 minute with medium fire, then add red pepper slices, garlic sprouts and oyster sauce to collect juice, thicken with wet starch and pour in.

Production key: 1, the choice of chicken must pay attention to the advantages and disadvantages, the net importance of each chicken is about 750 grams.

2. After the chicken is treated, it must be soaked in clear water to remove blood.