Bamboo tubes as transport and preparation containers
In China, rice and bamboo have always formed an inseparable unit. Simple basmati rice becomes the green Spirit of Bamboo green rice by enriching it with green bamboo tea extract. The leaves of the bamboo plant are also used in a traditional Chinese rice recipe: Zongzi!
Sticky rice with different fillings such as mung beans, chicken or black shiitake mushrooms is wrapped in the bamboo leaves and cooked in a bamboo steamer. Zongzi is not only a popular lunchtime snack, but is also always part of dragon boat races and proves once again the inseparable connection between the grain and the culture, especially of the Asian region. There was also a bamboo recipe in this year's recipe competition that I would like to introduce to you today.
Bamboo rice
Ingredients:
Preparation:
- Sauté onion, garlic and a little ginger in a pan. Add the chicken, then sauté the peppers and mushrooms and season generously with soy sauce, hoi sin sauce and salt and pepper.
- Cut the top of the bamboo cane and add the remaining ingredients. Close with the bamboo lid, preferably tie with a natural material (do not use aluminum foil) and place in the embers/charcoal on the edge of a charcoal fire for approx. 40 minutes.
- The rice develops an incredible aroma thanks to its own taste, the aroma of the bamboo and the spices. Of course, you can also vary the ingredients according to your own taste. Bon appetit!
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