Stewed Chicken with Sour Bamboo Shoots

Stewed Chicken with Sour Bamboo Shoots

　　This is a fairly typical dish of the Dai ethnic group. The method: soak the sour bamboo shoots in water to mellow their sourness, then simmer them thoroughly in a pot. Next, add the prepared chicken to the pot and cook together until the chicken becomes tender. Once done, remove from heat. Then stir-fry chili peppers, scallions, ginger, and other seasonings in the pot until fragrant, and pour the sour bamboo shoot chicken soup back in to heat through before serving. It has a tangy and spicy flavor that is refreshing and unique, making it a great appetite stimulant. (Xishuangbanna)

　　Sour bamboo shoots are a Dai specialty made by pickling bamboo shoots, usually cooked together with chicken or fish in a pot. Stir-fry chili peppers, ginger, and scallions in oil until hot, then return the stewed sour bamboo shoot chicken (or fish) to the pot to heat through before serving. The highlight of this dish is its tangy and spicy taste.

　　Many people find the taste of sour bamboo shoots hard to accept, and those not used to it may think it’s a bit off-putting. However, most who try it end up loving it because the sour bamboo shoots help cut through the greasiness of the meat.