Bamboo chicken
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Bamboo chicken is quite an ecological recipe. Bamboo grows at least a metre tall, which means there’s at least enough raw material! Bamboo is often served in Chinese restaurants and is as good as a microwave.
Ingredients for four
500g chicken fillets in chunks 300g bamboo shoots;) 1 large onion 1 chilli 2 tablespoons of cooking oil
sauce
broth from bamboo shoots1/2 dl ketchup 4 dl water 1/2dl vinegar (rice vinegar is of course the most authentic) 3 tbsp cane sugar 1 tbsp rice flour (or maize flour) salt and pepper
Bring the water to the boil and stir in the rest of the sauce ingredients while simmering.
Remove the seeds from the chillies and chop them. Peel and chop the onion into boats.
Heat the wok to razor hot. Season with öljy, chilli and fry the chicken quickly to coat.
Add the bamboo shoots, a couple of kääntöä, then the onions, a couple of kääntöä and then slowly drizzle the sauce around the edges. The idea is not to cool the wok but to keep it infernally hot.
When the sauce is bubbling, transfer the food to a serving bowl. Don’t worry about the chicken. It will be ready in time for the 77 degree temperature in the serving bowl. So fry the bird until it’s woody.
Serve the bamboo chicken with rice.
