Nagaland Naga Smoked Chicken Bamboo Simple Preparation

Ingredients

• 700g chicken — bone-in pieces, smoked for 2 to 3 hours over wood chips (or use regular chicken and add 1 tsp liquid smoke)
• 3 tbsp fermented or fresh bamboo shoot — sliced
• 4 garlic cloves — crushed
• 1 inch ginger — sliced
• 1 to 2 dried Naga chillies
• 2 cups water
• Salt to taste
• Fresh local herbs to garnish

Method

1. If smoking chicken at home: place bone-in chicken pieces in a smoker or covered grill over wood chips (hickory or applewood).
2. Smoke at low heat for 2 to 3 hours until partly cooked and deeply smoky.
3. Place smoked chicken (or regular chicken) in a pot with 2 cups water. Bring to a boil. Skim foam.
4. Add crushed garlic, sliced ginger and dried Naga chillies.
5. Add bamboo shoot.
6. Cover and simmer on medium for 25 to 30 minutes until chicken is completely tender and the broth is deeply fragrant.
7. Uncover. Cook 5 more minutes to concentrate slightly.
8. Season with salt. Garnish with fresh herbs.