Springfield Chicken

Springfield Chicken

Bamboo shoots are widely used in Asian cuisine as a health food. Young bamboo shoots can be consumed fresh, fermented, pickled, or canned. Not only are they delicious but are rich in proteins, fiber, and other minerals. Bamboo shoots have significant health benefits, from cancer prevention and weight loss to lowering cholesterol level and improving appetite, just to name a few.

If you have never heard of Springfield Chicken, you are not alone. It is not available anywhere except at Soups Ahoy.

Leslie created this dish because she lives in Springfield. Just like the small city’s humble yet vibrant life style, this chicken dish is simple but full of flavors. The chili bamboo slices added a distinctive Asian flavor to the dish. Leslie has cooked and improved this dish since 2013. Springfield Chicken is homemade in Leslie’s Chinese kitchen in her Springfield home with Lynard. She loves introducing this dish to all her friends in Springfield.

There are many choices of seasoned bamboo shoot slices, but not all available in the same store or area. They are packed in jars or plastic bags. Try them all and find the one you like. Leslie likes the flavored chili bamboo shoot slices in chili oil. You get a lot of it once you take them out from the jar, enough for two cookings. Use the juice too.

No need to use salt and black pepper in this dish. The broad bean chili paste and the preserved chili bamboo shoots are very salty and spicy, don’t use too much. They taste extremely well once you added a little sugar to it.

Springfield Chicken – Makes 4 servings

1 piece ginger (cut into thin strips, 1 to 2 tablespoons), 2 cloves garlic, chopped
1 tablespoon broad bean chili paste, 1 tablespoon soy sauce, mixed in a bowl
1/2 cup preserved chili bamboo shoot slices (in a jar or packet), use some juice
1 tablespoon seasoned rice vinegar, 1 tablespoon Chinese wine, 1-2 teaspoons sugar, mixed in a bowl
1/2 cup chopped green onion, garnish
Cornstarch mixture: 2 teaspoons cornstarch, mixed in 3 tablespoons cold water

Springfield Chicken_3

2-3 chicken thighs and 1 chicken breast, boneless and skinless. Cut chicken into small pieces. Add a little bit of garlic salt, 1 tablespoon Chinese wine and 1 teaspoon cornstarch, mix well. Add 1/2 teaspoon sesame oil last, mix again. Put aside for 15 minutes. (Don’t add salt and black pepper. No need.)

In a hot frying pan (or wok) with 2 tablespoons olive oil, stir fry chicken, add ginger and garlic. Cook 5-8 minutes until chicken turned brown a little.

Add chili paste and soy sauce mixture, stir fry for 1 minute. Add bamboo shoot slices, quickly stir a few times until fragrant. Add vinegar and wine mixture, stir fry another 5 minutes to blend flavors together. Cover the wok, cook 1-2 minutes until chicken is well done. (Eating raw meat is dangerous to your health.)

Stir in cornstarch mixture, quickly mix with sauce and coat the chicken. Cook until simmering and sauce thickened a little. Turn off heat. Garnish with green onion, serve chicken hot with steamed rice. So delicious we make this dish all the time!

Springfield Chicken_2

Here is the print version:

Springfield Chicken

  • Servings: 4 - 5 | Recipe by Leslie at Soups Ahoy
  • Print

Springfield Chicken_4 print

INGREDIENTS AND DIRECTIONS

1 piece ginger (cut into thin strips, 1 to 2 tablespoons), 2 cloves garlic, chopped
1 tablespoon broad bean chili paste, 1 tablespoon soy sauce, mixed in a bowl
1/2 cup preserved chili bamboo shoot slices (in a jar or packet), use some juice
1 tablespoon seasoned rice vinegar, 1 tablespoon Chinese wine, 1-2 teaspoons sugar, mixed in a bowl
1/2 cup chopped green onion, garnish
Cornstarch mixture: 2 teaspoons cornstarch, mixed in 3 tablespoons cold water

2-3 chicken thighs and 1 chicken breast, boneless and skinless. Cut chicken into small pieces. Add just a little bit of garlic salt, 1 tablespoon Chinese wine and 1 teaspoon cornstarch, mix well. Add 1/2 teaspoon sesame oil last, mix again. Put aside for 15 minutes. (Don’t add salt and black pepper. No need.)

In a hot frying pan (or wok) with 2 tablespoons olive oil, stir fry chicken, add ginger and garlic. Cook 5-8 minutes until chicken turned brown a little.

Add chili paste and soy sauce mixture, stir fry for 1 minute. Add bamboo shoot slices, quickly stir a few times until fragrant. Add vinegar and wine mixture, stir fry another 5 minutes to blend flavors together. Cover the wok, cook 1-2 minutes until chicken is well done. (Eating raw meat is dangerous to your health.)

Stir in cornstarch mixture, quickly mix with sauce and coat the chicken. Cook until simmering and sauce thickened a little. Turn off heat. Garnish with green onion, serve chicken hot with steamed rice. So delicious we make this dish all the time!

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Printed from  https://soupsahoy.wordpress.com/2015/01/21/springfield-chicken/

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