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Serves 4–6
Ingredients
250 g (9 oz) bamboo shoots, sliced
400 g (14 oz) chicken pieces
150 g (5 oz) pineapple, cut into small chunks
1 cup chicken stock
5 cups water
1/2 teaspoon salt (optional)
1 stalk scallion, finely chopped
Method
- Parboil bamboo for 5 minutes in an uncovered pot with plenty
of water. Taste bamboo; if bitter, replace water and boil
for a further 5 minutes.
- Bring stock and water to a boil,
cover and simmer bamboo for 30 minutes.
- Rinse chicken
- Add chicken and pineapple, bring to a boil
- Salt to taste
- Cover and simmer for 20 minutes.
- Turn off heat and leave covered
to steep for 20 minutes.
- Garnish with scallions and serve.
Notes:
Warning Some species of bamboo contain a naturally occurring
toxin called hydrocyanic acid (prussic acid). To put it bluntly,
this bitter substance contains cyanide – safe if leached
out using the method described above (1). Do this for all
fresh bamboo to be on the safe-side. Canned or other kinds
of preserved bamboo should already be treated. |
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