This is one of our family favorites. Something my grandma always made for us and it was such a treat. I finally asked her how to make it and got a special cooking lesson this weekend. I need to learn all her secrets while she still wants to cook!
Ingredients:
2 cans of Large Whole Bamboo Shoots
1/2 lb Ground Chicken (you can use pork or turkey)
1/2 head of Garlic
2 Jalapenos
Cilantro
Salt
MSG (optional)
Instructions:
Form the ground chicken into a patty and boil it in water or chicken stock for 5 minutes or until it's no longer pink. Take it out and set it aside.
Roast your jalapeno and garlic in the oven at 350 degrees for 30 minutes or on the stove top until it's nice and roasted.
While the pepper and garlic are being roasted, rinse the bamboo shoots. Take a toothpick and cut vertically from the top to bottom, then split the shoots in half.
Squeeze the water out of each shoot, then set aside.
Put the jalapeno and garlic in a mortar and pestle and grind until it becomes a paste. Break up the chicken patty into the paste and add in a handful of cilantro, sprinkle of salt and msg for flavor, and continue to grind the mixture together.
Stuff the bamboo shoots with the meat mixture and tie with a string to close them up.
Put some oil into a skillet, enough to cover the bottom of the skillet, don't cover the shoots. Fry the bamboo for about 10 minutes or until both sides have a nice golden brown color to them.
Serve with some sticky or jasmine rice.
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