Ingredients
400 g fresh winter bamboo shoots, 400 g fermented rice wine (xiang zao jiu), and 500 g (about 2 cups) milk broth.
Seasonings
Chicken fat (or rendered chicken oil) to taste, 5 g (about 1 tsp) MSG, 3 g (about 1/2 tsp) salt, 15 g (about 1 tbsp) sugar.
Instructions
1. First, peel the outer skin from the winter bamboo shoots, then split them in half lengthwise. Remove the thin inner skin, trim off the root ends, and rinse clean. Blanch them in boiling water until fully cooked through, then transfer to cold water. Cut each half into two pieces and tear into small strips.
2. Place a wok over high heat, warm the milk broth, then add sugar, fermented rice wine, salt, and MSG. Add the winter bamboo shoots, bring to a boil over high heat, then reduce to low heat and simmer for about 2 minutes. Return to high heat, thicken with a cornstarch slurry, drizzle with chicken fat, and serve.