Dry-Fried Shredded Chicken And Bamboo Shoots 干煸鸡丝 – a delicious recipe with chicken, bamboo shoots, rice wine, chicken bouillon, salt, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Shred the chicken, bamboo shoots and dried chillies. Combine together maggi sauce, rice wine and salt in a small bowl.
2
Heat some oil in the skillet until hot. Add in shredded dried chillies and fry until fragrant. Remove the dried chillies and reserve for the later use. Add in shredded chicken and cook until the chicken have released the oil. Add in the prepared dresing and shredded bamboo shoots.
3
Continue stir-frying 1-2 minutes. Return the fried chillies, and season the mixture with pinch of chicken bouillon. Toss until well combined. Sprinkle the spring onions over and transfer to a serving plate.
4
Dry-frying ( gan bian), one of six uniquely Szechuan cooking techniques, means food cut into thin sticks stirred continually in a wok with a very small amount of oil over a medium high flame until the food is dried out slightly, browned.
138
kcal
Calories
3
g
Fat
7
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9/16 pound roast chicken left-over, 11/16 cup bamboo shoots, 8 red chillies Dried, 1 2/3 tablespoons rice wine Jiafan, and more.
Yes, Dry-Fried Shredded Chicken And Bamboo Shoots 干煸鸡丝 falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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