T/GZYZC 068-2024 Fashionable Qian cuisine with Miao Lung sour bamboo shoots chicken

Scope

Main technical content: 6 Production Processes 6.1 Preliminary Processing 6.1.1 Select locally raised male chickens, slaughter and clean them, then cut them into 2 cm-sized cubes and place them in a container. Marinate with salt and cooking wine for 15 minutes. 6.1.2 Cut sour bamboo shoots into irregular chunks; wash and remove the stems from green cili peppers and small red chili peppers, then cut them into granules. 6.2 Processing 6.2.1 Heat a wok over high heat, add oil and fry until it reaches 70% heat (205℃–215℃). Add the marinated chicken pieces and stir-fry until the meat tightens. Drain the oil. 6.2.2 Add 100 ml of base oil to the wok, heat it, sauté garlic cloves, ginger pieces, and fresh Sichuan peppercorns, then add the sour bamboo shoots and stir-fry until the sour aroma comes out. Add the fried chicken pieces, pour in fresh soup, season with salt, sugar, and soy sauce, adjust to low heat to let the flavors blend, then turn to high heat to reduce the sauce to a thick consistency. Add green cili peppers, small red chili peppers, MSG, chicken bouillon, and pepper powder; stir evenly, transfer to a round bowl, sprinkle with chopped parsley, and serve on a hot plate.

Development Information

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