👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until softened, about 5-7 minutes.

   💡 プロのコツ: Sautéing the onions well builds a good flavor base for the stew.
2. 2

   Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

   💡 プロのコツ: Be careful not to burn the garlic and ginger.
3. 3

   Add the chicken pieces to the pot and brown them on all sides. Stir in turmeric powder, cumin powder, and coriander powder. Cook for 2 minutes, stirring constantly, until the spices are fragrant.

   💡 プロのコツ: Browning the chicken adds depth of flavor and color to the stew.
4. 4

   Add the sliced bamboo shoots, chopped tomatoes, and green chilies to the pot. Stir well to combine.

   💡 プロのコツ: If using canned bamboo shoots, ensure they are well-rinsed.
5. 5

   Pour in the water or chicken broth. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender, and the bamboo shoots are soft.

   💡 プロのコツ: Simmering gently allows the flavors to meld together.
6. 6

   Season with salt to taste. If the stew is too thin, you can simmer it uncovered for a few more minutes to reduce the liquid.

   💡 プロのコツ: Adjust seasoning at the end to ensure the perfect balance of flavors.
7. 7

   Garnish with fresh chopped cilantro before serving.

   💡 プロのコツ: This stew is best served hot with Bhutanese red rice.