Sichuan-style Bamboo Shoots

Main Ingredients:
150g chicken thighs

Supporting Ingredients:
100g fresh spring bamboo shoots, 30g leek

Seasonings:
Spicy Sauce (consisting of 10g Haoji Spicy Sichuan Sauce, 3g minced garlic, 7g vinegar, 3g Haoji Chicken Flavour Seasoning Granules, 25g cold chicken stock, 3g sugar, 5g sesame paste, 3g Haoji Sichuan Green Pepper Oil), 200g fresh stock, 6g salt, 2g Haoji Chicken Flavour Seasoning Granules, 5g cooking wine, 10g ginger, 10g scallion, 1g pepper

Preparation Method:
1. Boil the chicken thighs with water, 4g salt, ginger, scallion, and pepper until cooked. Remove and let cool. Blanch one leek stalk and cut the fresh spring bamboo shoots into sections. Blanch the bamboo shoots and simmer them in 200g fresh stock with 2g salt and 2g Haoji Chicken Flavour Seasoning Granules until flavorful. Set aside. Cut the remaining leek into flowers.
2. Remove the bones from the chicken thighs and shred into thin strips. Bundle the bamboo shoots with leek and place them at the bottom of a serving plate. Arrange the shredded chicken on top.
3. Mix the spicy sauce evenly and pour it over the shredded chicken. Sprinkle with leek flowers.

Dish Characteristics:
Elegant presentation with a rich and spicy flavor.