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
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.
and water to a boil, add bamboo, cover and simmer for 10
Add chicken, pineapple and salt, bring to a
Cover and simmer for 20 minutes.
Turn off heat and leave covered
to steep for 20 minutes.
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.
People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking, steaming, and soup making … more