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Chinese pineapple and bamboo soup recipe  

Pineapple and Bamboo Chicken Soup 鳳梨筍子湯 (fènglí sǔnzi tāng) Home-style Taiwan soup.


 

 

Serves 8

Ingredients
500 g (18 oz) fresh bamboo shoots, cut into small chunks
500 g (18 oz) chicken pieces
200 g (7 oz) pineapple, cut into small chunks
3 cups chicken stock, or 3 chicken stock cubes
2.5 litres (0.66 gal) water
1 teaspoon salt
2 stalks scallion, finely chopped

Method

  1. Place bamboo in a pot with plenty of water, bring to boil, simmer uncovered for 20 minutes. Taste bamboo; if bitter, replace water and boil for a further 10 minutes.
  2. Bring stock and water to a boil, add bamboo, cover and simmer for 10 minutes.
  3. Rinse chicken.
  4. Add chicken, pineapple and salt, bring to a boil.
  5. Cover and simmer for 20 minutes.
  6. Turn off heat and leave covered to steep for 20 minutes.
  7. Garnish with spring onions 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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