Exclusive Stir-fried Black Fungus and Water Bamboo with Pipa Chicken Drumsticks

Name: Exclusive Stir-fried Black Fungus and Water Bamboo with Pipa Chicken Drumsticks
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 10 g Black fungus; 2 plants Water bamboo; 3 pieces Chicken Pipa Leg; to taste Ginger slices; to taste cooking wine; to taste Soy sauce; to taste Salt

Poached chicken drumstick meat is shredded and stir-fried with black fungus and sliced water bamboo in a light soy glaze, a gentle dish where crunchy stems, slippery mushrooms, and tender poultry come together without a hint of heaviness.

0 minNewMedium Hot Dishes Stir-fry Light

Instructions

1
Ingredients: Black fungus (soaked and cleaned in advance), wild rice shoots, chicken drumsticks (cleaned), ginger slices.
2
Peel the shells off the water bamboo, rinse it clean, and then take it out.
3
Place it on the cutting board and slice it.
4
Put the chicken drumsticks and slices of ginger into a pot of clear water, and add an appropriate amount of cooking wine.
5
Bring to a boil over high heat, then reduce to medium-low heat and cook for 15 to 20 minutes, turn off the heat, and remove.
6
Let it cool.
7
Remove the skin from the cooled chicken drumsticks and shred the meat.
8
Next, add the sliced water bamboo shoots and black fungus to a pot of boiling water, blanch for 2 minutes, and then remove them.
9
Heat oil in a pan, add the chicken Pipa leg meat along with the blanched water bamboo shoots and black fungus, and stir-fry.
10
Then, add an appropriate amount of soy sauce.
11
Add an appropriate amount of salt.
12
Season and stir-fry evenly to finish.