RedRoast Chicken PiecesPieces
Ingredients:

Net weight of bamboo chicken 1 kilogram, water-processed (Winter Bamboo Shoots orWater-processed Winter Bamboo Shootsalso)
200 grams.Dark Soy Sauce150 grams,Fine Salt6 grams,Sugar50 grams, Cooking Wine 50 grams,Monosodium Glutamate4 grams, Water Starch 40 grams, Green OnionGreen Gingereach 40 grams, Plant Oil 2 kilograms (actual consumption 160 grams).
Preparation Method:

1) Wash the bamboo chicken and cut it into 2.5 cm square pieces;Cut the water-processed Winter Bamboo Shoots into slices;Cut the green onion into segments;Slice the ginger.2) Pour oil into a pot, heat to about eight-tenths done, place chicken pieces in a bowl, add a little dark soy sauce and stir evenly, then deep-fry until golden brown, remove, drain oil.3) In another pot, put in a little oil, heat and add green onion segments, ginger slices for a moment before adding water, dark soy sauce, cooking wine, fine salt, sugar, monosodium glutamate, water-processed Winter Bamboo Shoots, chicken pieces. Boil until the broth is reduced by half and the chicken becomes soft and tender. Skim off any scum. Increase heat to high, remove green onion and ginger, thicken with water starch, pour in clear oil, then it can be served.
Features: Reddish-brown color, soft and fragrant.
Key Points of Preparation: When frying the chicken pieces, ensure the oil is quite hot. Once the surface turns hard, remove them from the pot.Since this dish uses bamboo chicken, do not cook it for too long to prevent overcooking. Chicken should be just tender, and you need to quickly reduce the broth when the chicken is about done.Additionally, ensure that you use high heat to thicken the sauce once the chicken pieces are almost done; otherwise, there will still be excess broth, resulting in a less flavorful dish.