Bamboo shredded chicken is a good product for both medicine and food. Mild in nature, sweet in taste, non-toxic, nourishing liver and kidney, replenishing qi and blood, nourishing yin and clearing heat, regulating menstruation and promoting blood circulation, stopping metrorrhagia and treating heart and abdominal pain. At the same time, shredded bamboo chicken is also an excellent cooking raw material, with tender meat and delicious taste, and can cook all kinds of dishes with good color and fragrance.

I. Bamboo Chicken and Baifeng Decoction

1, main materials

Bamboo shredded chicken (slaughtered clean)

2. Accessories

Chinese wolfberry

3. Condiments

Onion, ginger, chicken essence, salt and vinegar 4. Practice Put the shredded bamboo chicken into the pot of pressure cooker, add appropriate amount of water such as onion, ginger, salt, medlar, chicken essence and vinegar, adjust the pressure cooker to the chicken stall, keep the pressure for 15 minutes, and sprinkle a little coriander after taking it out. 5, characterized by fresh, delicious and nutritious. Bamboo chicken is nutritious and suitable for all ages. Has high medicinal value. Second, the bamboo shredded chicken Tianma soup 1, the main ingredient bamboo shredded chicken (slaughtered clean) 2, the auxiliary material Gastrodia elata 3, the seasoning ginger and salt 4, and the special bamboo shredded chicken Tianma soup have great nutritional value and are the "secret recipe" for folk nourishing. Gastrodia elata can cure dizziness, stroke, hemiplegia, nourish and treat diseases, and have the best of both worlds. 3. Colorful shredded bamboo chicken 1, raw material shredded bamboo chicken breast 200g, green pepper, carrot and radish, and egg. 2. Practice (1) Shred chicken (along the grain), and shred green pepper, carrot and white radish respectively. (2) Add refined salt, eggs, cooking wine and wet starch into shredded chicken, and put it in an oil pan to break. (3) Heat the wok, pour in a little oil, add shredded ginger, stir-fry shredded green pepper and radish, add salt and monosodium glutamate, thicken with a little water, pour in bright oil, and pour in shredded chicken. Four, nourishing three-piece poultry 1, raw materials, bamboo chicken, pigeon, quail, a little medlar, and six pieces of fragrant shavings. 2. Practice (1) Slaughter and wash the shredded bamboo chicken, squab and quail respectively, add ginger slices, cooking wine sticks and ginger for a while, then take out the dirt from the squab mouth and stuff the quail into the squab, and then stuff the squab into the shredded bamboo chicken from the squab mouth. (2) Take a saucepan, put shredded bamboo chicken into it, add clear water, add ginger slices, scallion, medlar, fragrant shavings, refined salt, monosodium glutamate, white sugar and a little oil, steam in a cage for two hours, take it out, pick out ginger slices and scallion, and adjust the taste. Five, five flavors of Zhu Siji Buxue Decoction 1, Zhu Siji raw material 1 only, Angelica sinensis, Radix Rehmanniae Preparata, Radix Paeoniae Rubra, Rhizoma Anemarrhenae, Cortex Lycii 15g, onion, ginger, salt and monosodium glutamate. 2. Practice (1) Wash and shred the bamboo chicken, wash and slice the five herbs, and wrap them in a single gauze for later use. (2) Put the medicine into the belly of the chicken, tie it tightly, put it in a pot, add water 1500 ml, and steam it in a cage for 2 hours. Take out the medicinal materials, add seasoning and steam again 10 minute.

Second, chestnut and bamboo chicken soup:

Yiqi Jianpi Kaiwei Chronic Gastritis Ulcer with Spleen and Stomach Deficiency

Ingredients: 250 grams of fresh chestnuts, shredded bamboo chicken 1 piece (about 500 grams), 30 grams of codonopsis pilosula, 4 slices of ginger, and appropriate seasoning.

Practice: Slaughter the shredded bamboo chicken, pluck its hair, remove its internal organs, wash it and chop it up; Shelling fresh millet and scalding clothes with boiling water; Wash codonopsis pilosula and ginger. Put chicken nuggets, codonopsis pilosula and ginger together in a pot, add appropriate amount of water, bring to a boil with strong fire, then simmer for 1 hour, add chestnuts, cook for half an hour, and season.