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Recipes - bamboo shoots with chicken......
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Bamboo shoots with chicken recipes

Important...

According to the Chinese the best way to contain the spread of temperate bamboo is to eat it....

Bamboo Chicken

Ingredients

6 large shrimp, cleaned, cooked in salted water, shelled and deveined
1 cup oyster sauce
4 tablespoon sugar
teaspoon salt
1 pound cooked chicken breast, cut in bite-size pieces
5 tablespoon sake or dry wine
1 tablespoon soy sauce
1 pound parboiled bamboo shoots
6 fresh mushrooms

Method

Place shrimp, oyster sauce, sugar and salt in small pan. Bring to a boil and cook for 5 minutes. Boil peas in salted water until just tender; drain and add to pan. Reduce heat to simmer. Add chicken, sake (wine) and soy sauce. Stir to combine all ingredients well. Add bamboo shoots and mushrooms and heat thoroughly.
Serve with your favorite rice.


Bamboo Shoots and Rice

Ingredients

13 ounces rice
2 1/2 cups water
2 1/2 cups "dashi"
1/2 teaspoon salt
1 tablespoon "mirin"
3 tablespoons light soy sauce
3 ounces bamboo shoots
7 ounces chicken breast, skinned
1 bunch parsley
1/2 carrot
1 turnip
1 stalk of celery

Method

Slice bamboo shoots thinly. Cut chicken, carrot, turnip, celery into bite size pieces. Wash rice. Soak rice in water with "dashi", salt, "mirin", parsley and soy sauce for 30 minutes. Add bamboo shoots, chicken, carrot, turnip, and celery and mix lightly with rice. Begin cooking over medium heat for about 10 miniutes. When boiling, raise heat to high for 1 to 2 minutes, then turn down to medium low, and cook for 15 minutes. Turn up heat to high again at the finish for 30 seconds and remove from heat. Let stand for about 10 minutes, mix so that rice, bamboo shoots, chicken, etc. are combined well. Serve with pickles.

Serves: 4


Bamboo and Cashew Chicken

Ingredients

3 chicken breasts, boned and skinned
1/2 pound Chinese pea pods
1/2 pound mushrooms
4 green onions
2 cup bamboo shoots, drained
1 cup chicken broth or bouillon cube dissolved in water
1/4 cup soy sauce
2 tablespoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
4 tablespoon salad oil
1 package cashew nuts (about 4 oz)

Method

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt.
Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute, shaking the pan, toasting the nuts lightly. Remove and reserve.
Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Serves: 4


Savory Chicken with Bamboo Shoots and Pine Nuts

Ingredients

1 cup chicken breast diced
1/2 cup pine nuts
1/2 cup parboiled bamboo shoots -- diced
2 tablespoons garlic -- minced
2 tablespoons green onions -- finely chopped
4 tablespoons vegetable oil
MARINADE
1 tablespoon corn starch
2 tablespoons water
1 tablespoon Chinese wine
2 teaspoons soy sauce
SAUCE
1 tablespoon soy sauce
1 tablespoon water
2 teaspoons hoisin sauce
1 teaspoon oyster sauce
1 teaspoon chili bean sauce
1 teaspoon sugar
1 teaspoon sesame oil

Method

Dice chicken, place in a bowl and mix with marinade ingredients.
Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil and stir-fry pine nuts until golden brown. Set aside on paper towel.
Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve.

Serves: 2


Thai Chicken and Basil

Ingredients

1/2 pound boneless chicken breast
1/4 cup shredded bamboo shoots
3 tablespoons oyster sauce
2 tablespoons oil
3 red chile peppers
3 garlic cloves (chopped)
15 basil leaves
3 Kaffir lime leaves
2 cups chopped cabbage (optional)
1/2 cup straw mushrooms

Method

Chop garlic. Cut lime leaves into strips. Chop chile peppers. Thinly slice chicken into 2-inch strips. Heat oil. Add garlic and lime leaves. Add mushrooms, bamboo shoots, oyster sauce, and red chile peppers; Add chicken; stir fry for five minutes or until chicken is cooked. Mix in basil and serve on a bed of chopped cabbage (if desired).

Serves: 4