Description
Seasonal bamboo shoots braised long until soft in chicken or pork broth (or chicken oil). Rustic yet richly flavored; a staple side dish in Taiwanese eateries.
Restaurants serving Hakka Braised Bamboo Shoots
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bamboo shoots
- Chicken oil
- Fried shallots
- Pork/Chicken broth
- Salt
Instructions
- [Authentic Recipe]
- [Bamboo Prep] Cut fresh bamboo shoots into large chunks.
- [Braising] Boil plenty of pork or free-range chicken broth in a large pot.
- Add bamboo, and the key flavorings 'chicken oil' and 'fried shallots (You Cong Su)'.
- Season lightly with soy, salt, and rock sugar; 'Men' (braise/steam) on low for over an hour until remarkably soft.
- Done when the bamboo turns golden and completely absorbs the broth's umami.
Learn more Spice, substitutes, tips
Key spices
Savory aroma of fried shallots
Substitutes at Japanese supermarkets
Canned boiled bamboo shoots (less fresh)
Pairing
White Rice or Braised Pork Belly Rice
Trivia
[For Families] Born from Hakka people's pursuit of bamboo shoot preservation and flavor. Using more oil (chicken oil) than regular braises completely erases any astringency, resulting in an amazingly juicy texture. A dish Taiwanese first think of as 'home taste'.
Eating tips & etiquette
[Unique Eating] Since the bamboo itself has main-dish level umami, pour it over rice with its broth and shovel it down!
Allergen
Soy, Wheat, (Chicken/Pork if using broth)