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Method:
Rinse chicken well and chop into
bite-sized pieces, blanch in boiling water to remove blood and scum,
then remove and rinse well. Bring 10 cups of water to the boil.
Add chicken and ginger slices, drizzle 1 tablespoon of Chinese cooking
wine in, then reduce heat to low and cook for 15 minutes. Remove
shell from bamboo shoots, rinse well and halve lengthwise, then cut
horizontally into thick slices, add to chicken, cover to prevent
bamboo shoot toughening, and simmer on low heat until bamboo shoots
are soft and well-cooked (about 25 - 30 minutes), add salt to taste,
remove from heat and serve.
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