Mizoram Mizo Bamboo Shoot Chicken Clear Soup Lemongrass

Ingredients

• 700g chicken — bone-in pieces
• 150g bamboo shoot — fresh double-boiled or tinned drained, sliced
• 1 stalk lemongrass — bruised
• 3 garlic cloves — crushed
• 1 tsp ginger — sliced
• 2 green chillies — slit
• 1/4 tsp turmeric
• 3 cups water
• 1 cup spinach or water spinach
• Salt to taste
• Fresh coriander and spring onion to garnish

Method

1. Place chicken pieces in a pot with 3 cups cold water.
2. Bring to a boil. Skim all foam from the surface thoroughly.
3. Add bruised lemongrass, crushed garlic, sliced ginger, slit green chillies and turmeric.
4. Reduce to medium. Simmer covered for 20 minutes.
5. Add sliced bamboo shoot. Stir. Cook covered 10 more minutes.
6. Add spinach or water spinach. Cook 3 minutes until wilted.
7. Season with salt. Discard the lemongrass stalk before serving.
8. Garnish with coriander and spring onion. Serve with steamed rice, the broth poured over everything.