Chicken cooked in bamboo
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Chicken mixed with ginger, chilli and salt and slow-roasted inside a sealed bamboo tube over an open fire.
Region: Arunachal PradeshOccasion: Festivals, picnics and feastsTime: 1 hour 15 minServes: 4Non-vegetarian
Ingredients
- 750 g chicken, cut into small pieces
- 1 tbsp ginger and 4 cloves garlic, crushed
- 4–5 green chillies, crushed
- A handful of local herbs or coriander
- Salt to taste
- 1–2 fresh green bamboo tubes with one closed end
- Leaves to plug the tubes
Method
- Mix the chicken with ginger, garlic, chillies, herbs and salt.
- Pack the chicken into the bamboo tubes and add 3–4 tbsp water.
- Seal the open end tightly with rolled leaves.
- Roast the tubes over a slow fire, turning often, for 45–60 minutes.
- Split the bamboo open and serve the chicken and its juices with rice.
History
Cooking meat in fresh bamboo is a traditional method among many tribes of Arunachal Pradesh and the wider North-East.
Significance
Bamboo-cooked meat is a favourite at community feasts and outdoor gatherings during festivals.