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Chinese delicacy  

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



Serves 8

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


  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.

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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