I hope you have read my earlier post about Bamboo shoots a pretty unique ingredient.
As promised I gave it much thought and then decided on the following recipe. I chose chicken because. It's easy to cook, light on the stomach and nutritious, without any of the negative characteristics of red meat. It is also easily available.
Curried Chicken Wings with Bamboo Shoot
400 grams chicken wings
About 200 grams bamboo shoots
2 medium onions, grated
1 thumb-size ginger, grated
5-6 cloves of garlic, crushed into a rough paste
1 tsp coarsely pounded hot chili powder
4-5 green chilies scored lengthwise, seeds intact
1 tbs coriander powder
1 tbs freshly-ground black pepper
A quarter tsp turmeric powder
2-3 bay leaves
1 star anise
3 tbs mustard oil
Salt to taste
3 heaped tbs rice flour
Ginger leaves or serrated coriander for the garnish
Prepare the shoots; Slice, wash and soak in a bowl of water overnight. This makes the shoots softer and better in taste. Then boil, discard the water and squeeze out the water from the shoots, after the vegetables cool down.
Cooking the shoots:
1. Heat the mustard oil in a pan. When it comes to smoking point add bay leaves and star anise.
2. Add green chilies, onions, ginger and garlic. Cook till the colour changes.
3. Now add chili powder, turmeric, and coriander powder. Stir. Sprinkle some water to the pan as powdered spices burn easily.
4. Add the chicken wings as well as the bamboo shoots. Keep stirring in between.
5. Season with salt and add the coarsely ground pepper.
6. It will take about 25-30 minutes before the mixture comes together.
7. Add about three cups of hot water and let it come to the boil. Check the seasoning. It does not matter if at this point it feels a little too spicy, a little too salty. Or even a little too watery. The thickening agent will take care of everything.
Written byKanak Hagjar
She lives in Guwahati and has been blogging for a while, on nature/gardening and then turning to food in 2013. She grew up in the pretty town of Haflong, the headquarters of Dima Hasao district in Assam. She loves to try out all kinds of dishes, often cooks traditional Dimasa food and writes about it on her blog, Blending Flavours. Her passions include gardening and nature photography