Simmered bamboo shoots and tender chicken with ginger
3 pieces of 20g chicken thigh
1/2 bamboo shoot
3 slices of ginger
1400g bonito broth
200g soy sauce
Put the bite-size-cut chicken through potato starch and fry them.
When the chicken get 80-percent-cooked, put them out.
Put bamboo shoots and 3 slices of ginger into the broth and lower the power when it brings it to a boil .
Put the fried chicken in the pot and simmer for about 15 minutes.
Japanese Liquid Measures:1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz