春荀 : 產量不多，生長在立春後，供應期只在3 月下旬-至5月上旬
是菜中珍品，開胃健脾， 適合高血壓。
注意 : 皮膚有過敏者、泌尿系統有問題、有結石者也不宜多吃。
Spring Shoots : The output is not much. It grows after the first spring, and the supply period is only from late March to early May.
It is a treasure in the dish, it is for appetizing and the spleen, suitable for high blood pressure.
Note: Those with skin allergies, urinary system problems, and those have hard lumps can’t eat much.
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材料 - Ingredients :
春筍4 條
Spring Shoots 4 stalks
雞件半隻
Chicken 1/2pcs
紅蒽頭 3 粒
Shallots 3pcs
薑片3 片
Ginger 3 sliced
蒜頭 2粒
Garlic 2 cloves
醃料 - Marinade:
鹽、老抽、生抽、油、粟粉及白胡椒粉
salt , dark soy sauce, Light soy sauce, oil , corn starch, pepper
芡汁 – Sauces:
生抽、粟粉及水
Soy Sauce, Corn Starch and Water
做法 - Method:
1. 先除去春筍外皮，直至見到荀肉, 再去除春筍尾部，切成小塊, 燒水, 加少許糖, 煮5 分鐘
Peel all the skin of Spring Shoots, Trim the bottom part, cut into cube, Put the cube in boiling water, add less sugar. Cook for 5 minutes
2. 過水, 在水中浸15 分鐘，去除澀味
After watering, leave in cold water 15 minutes to remove the astringency
3. 洗雞件，放入其他材料及醃料混合, 醃 15 分鐘
Clean the chicken, mix the Marinade and all ingredients together. Rest 15 min
4. 大火, 待熱鑊。放入油及薑片, 炒春筍, 再加水煮10分鐘，取出待用
High heat, pour a spoon of oil and sliced of ginger on the pan, Place bamboo in, add water to boil for 10 min. Leave aside.
5. 大火, 待熱鑊。放入醃雞的紅蒽頭、薑片、蒜頭、炒數下，放入雞件煎至外層轉色。
High heat. Fry ginger slices, garlic, with pickled chicken until Chicken skin turn to golden color.
6. 放入春筍和雞件一齊慢火煮10 分鐘，雞肉見熟便可。
Put in the cooked bamboo and simmer for 10 minutes with the chicken together
7. 最後加芡汁, 煮至沸騰
Finally add the Sauces, and boiled.
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