Buy a stem of bamboo (make sure that the ends are fresh..check the colour of the cut) One should be enough for a whole chicken. There are two sizes of bamboo. The bigger one is for cooking meat and the smaller or slimmer one is for cooking rice (lemang)
Cut this chicken into small pieces. Sarawak style...no need to debone. But if you wish to have only chiken meat just buy lot of breast meat..and add a few pieces of chicken thighs.
Season with cut torch ginger and ginger. Add salt and pepper to taste. Add one cup of water.
Add crushed tapioca leaves in between each addition of chicken in the bamboo.
Make a round of tapioca leaves to add as a "stopper" at the mouth of the bamboo stem.
Cook slowly over a low wood fire for more than 40 minutes or until the tapioca leaves cook through. Steam will come out of the bamboo. If you add too much water the soup will overflow. Usually we add only one cup of water. Sometimes no water at all.
|This is a good angle to cook food in bamboo. A steel frame keeps heat controlled. This is my sister-in law 's (Pantan) backyard fireplace. She usually cuts a stem of banana to keep the fire safe and the bottom of the bamboos out of the charcoals or fire. The banana stem also prevents the bamboo stems from slipping. Ingenious and environmentall friendly. When ever we cook this way (also pulut and ordinary rice) we enjoy the whole picnicking ambience....|
The longer you cook the better the chicken( flavoured by the natural nutrients of the fresh bamboo)
|The dish does not look very good in this photo...but actually it is very tasty ...and very fresh because the chicken used is good chicken from the kampong...can buygood chicken in Batu Niah or Sibuti..but you have to do more work like driving up to the kampong stalls and then dress the chicken yourself.....( So you can go to the Boulevard Supermarket in Miri and buy one like in the photo above...but that chicken is ok too if you wish to cook bamboo chicken in your own backyard...)|