Bamboo Shoots – Cooking Session

Some Words about it

Bamboo shoots by itself, it does not have tasteful sweetness, it is only the distinctive bamboo taste and with the right way of cutting, it provides mouthful crispy feel.  It needs to be sopped with other sweetness and be absorbed into it. Chicken sweetness you like, so be it with chicken to be cooked together, pork you like, then it is pock sweetness. The meat is not meant for consumed it is to be extracted the sweetness and absorbed by the bamboo shoots.  Residue of meat is usually taken away, though it may be taken together with the bamboo shoot but the meat is no more tasteful. More fat than meat is usually better taste for bamboo shoots but be careful of high cholesterol intake.

The Ingredients

1)      Chicken or other meat, quantity is depending on the strength of sweetness. The more meat, it is the more sweetness it may get.

2)      Soya souse (light soya sauce) for soya and salty taste.

3)      Soya souse (thick soya sauce) for soya taste and coloring

4)      Oyster source for increasing sweetness

5)      Garlic

6)      Black Mushroom

Cooking Utensils needed (1) Frying pan (2) Pot

Preparation before cooking

1)      Chopping garlic into tiny pieces

2)    Shredding Black mushroom into slices

3)      Chopping chicken or other meat into pieces foe ease of extracting sweetness.

The Actual Cooking and its method

Step one – Frying preparation

1)      Warming up frying pan and release suitable oil (about one table spoon) for frying together the tiny pieces of garlic until golden color.

2)      Releasing mushroom, chopped bamboo shoot, chicken pieces into the frying pan and they are frying together with the golden color garlic. It is to fry until it is evenly mixed with the garlic oil to the rest of the ingredients.

3)      Releasing and stir Soya souse (both the light and thick soya sauce) together with the oyster source. The light soya source is for salty taste, the oyster source is for oyster sweetness and coloring.  Liking the oyster taste, add on or else, it is dispense off. The thick soya source, again it is for soya taste and coloring, do not wish to have colorful, simply taken off.

 

Step two - The Cooking

Transferring the stirred nicely chopped bamboo shoots with other ingredients until it is thoroughly and evenly mixed. Placing them into Pot, adding some water and cooked for a while, it does not matter how many minutes it may take, it is, we are the one to decide he tastefulness of the cooked bamboo shoots.  So, taste the sweetness and the degree of salty, again and again until we are satisfy and it is called “done”

Some Words about Serving

It could be serve individual plates or by family plates.

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