Friday Dinner: Cooked chicken and bamboo shoot

Tonight, I cooked chicken and bamboo shoot, a nice quick meal ideal for a Friday night dinner.





Cooked chicken and bamboo shoot:
Chicken thigh (2 pieces) - You can also use chicken breast.
Bamboo shoot (1/2 of big bamboo shoot) - Buy a cooked whole bamboo shoot that you can find at an Asian store. It's usually in an air-tight package.
Vegetable oil (1/2 Tbsp)
Cooking wine (1 Tbsp)
Soy sauce (2 Tbsp)
Sugar (1/2 Tbsp)
Water (3/4 Cup)
Dashi no moto (a pinch)

1. Cut the chicken and bamboo shoot into bite sizes. For the bamboo shoot, make sure you clean out the inside with running water because sometimes it still has rice pieces that it was cooked with. Pat dry.
2. Heat oil in a pan and saute chicken pieces until all sides are nice and brown.
3. Add bamboo shoot pieces and stir-fry until bamboo shoot pieces get little brown also.
4. Put all the ingredients from cooking wine to dashi no moto, preferably in that order.
5. Cook until there is only little soup left in the pan. Stir occasionally to make sure that all sides get cooked in the soup.

I had it with cooked hijiki that I made last night (I made too much...) and rice. You can serve it with miso soup also.

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