Steps for stewing chicken waist with bamboo fungus

Everyone must have eaten bamboo fungus stewed chicken waist, it is delicious, I often cook it for myself at home, I feel very enjoyable, so today I will tell you how to make it:

Bamboo fungus stewed chicken [cuisine]

【Dish taste】Fragrant

【Involved ingredients】Vegetables and wild delicacies

Bamboo fungus stewed chicken【Features】

1. Bamboo fungus is a rare wild edible fungus in Yunnan, known as the "flower of fungi" and "queen of fungi". At first, the fungus is ovoid, white or light purple-brown. When mature, the capsule breaks and the pen-shaped spore holder extends. The cap is bell-shaped, with a prominent network, a flat top, and a hole, with dark green mucous and slightly smelly spores. The fungus curtain is white, like a long skirt. It grows under the fallen leaves of bamboo forests in humid and hot areas, and is often picked and eaten in summer and autumn. 2. Bamboo fungus is white in color, soft and crisp in taste, delicious and fragrant, and rich in nutrition. According to measurements, the dry product contains 15-22.2% crude protein, 2.6% crude fat, carbohydrates, and 16 kinds of amino acids, of which glutamic acid accounts for 1.7%. Glutamic acid is the main component of monosodium glutamate, which is why bamboo fungus tastes delicious. Bamboo fungus can be eaten in various ways, and it is more suitable for making soup. The stewed chicken waist with bamboo fungus has harmonious colors, the chicken waist is fat and tender, the bamboo fungus is crisp and tender, and it is light and delicious. It is one of the soup dishes for high-end banquets in Yunnan.

Bamboo fungus stewed chicken [Ingredients]

Chicken waist………………200g Salt………………8g Ham………………30g MSG………………2g Carrot…………30g Pepper…………1g Dried bamboo fungus…………30g Chicken broth…………500g Steamed egg yolk cake…………30g Sesame oil…………5g Lettuce………………30g

Bamboo fungus stewed chicken [production process]

1. Soak the dried bamboo fungus in cold water, wash it clean, soak it in cold water again, blanch it in hot water, take it out and cut it. Blanch the carrots and lettuce in hot water, cool it, and cut it into elephant eye pieces. Slice the ham and steamed egg yolk cake.

2. Clean the chicken loins, blanch them in chicken broth, and cool them in cold water. Use a knife to cut a hole in the middle of the chicken loins, tear off the membrane, and cut it in half along the knife. Put it in a bowl, add 100 grams of chicken broth and 2 grams of salt, and steam it in a steamer for 10 minutes.

3. Place the wok on high heat, pour in 400 grams of chicken broth, add ham, steamed egg yolk cake, carrots, and lettuce in order, skim off the foam after boiling, squeeze out the water from the bamboo fungus and put it in, add 6 grams of salt, MSG, and pepper to taste, remove from the heat and put into a soup bowl, pour in the steamed chicken waist with the juice, and drizzle with sesame oil.

〔Technology Key〕

Soak the bamboo in cold water for about 2 to 3 hours. After it is fully swollen, wash it repeatedly with clean water to remove mud, sand and impurities, and then soak it in cold water for later use.