Ingredients
Chicken (half), 150 g (about 5 oz) bamboo shoots and shrimp, 1 tomato.
Seasonings
2 teaspoons minced garlic, a few slices of ginger, 3 scallions cut into sections, 1 cup water, and appropriate amounts of cooking wine, light soy sauce, chicken bouillon, sugar, star anise, cornstarch, and salt.
Instructions
1. Wash the chicken, pat dry, and chop into pieces. Toss with 1 teaspoon of dark soy sauce, then blanch in hot oil. Rinse the bamboo shoots and dried shrimp several times, pat dry, boil in water for 10 minutes, then drain and rinse again. Pat dry and cut into appropriate lengths or sizes.
2. Heat 4 tablespoons of oil, sauté the scallions, garlic, and tomatoes, then add the bamboo shoots and dried shrimp and stir-fry briefly. Pour in the seasonings and bring to a boil, then reduce to low heat and simmer for 20 minutes. Add the chicken, stir to combine, and simmer for another 15 minutes. Taste and adjust seasoning, then thicken with a cornstarch slurry. Transfer everything to a clay pot and bring to a boil. Garnish with scallions and serve directly in the clay pot.