Ingredients:
1 young chicken (about 600 g or 1.3 lb), inside removed
100 grams (0.22 lb) bamboo shoots
25 grams (1 2/3 tbsp) cooking oil
4 grams (2/3 tsp) salt
1 gram (1/4 tsp) MSG
100 grams (6 tbsp) water
10 grams (1/3 oz) finely cut scallions

Directions:
1. Put cold water in a pot and heat over a strong fire. Put in the chicken and boil until it is done. Take out and let it cool off. Cut off the head, neck and feet of the chicken. Cut the bamboo shoots into small chunks.

2. Cut the chicken into chunks 5 cm (2 inches) long and 1 cm (0.4 inch) wide. Place in a large bowl with the skin side down. Put the bamboo shoots on top of the chicken. Add the salt, MSG and water to steam for 30minutes.Take out and pour the liquid into another bowl for use later. Put the chicken onto a plate by turning the large bowl upside down.

3. Heat the oil and stir-fry the scallions until they produce a strong aroma. Pour in the chicken-soup liquid. When it boils, sprinkle onto the chicken chunks.

Features: The scallion is fragrant and the bamboo is refreshing. The chicken meat is really soft.
Taste: Salty to be right taste.