👨‍🍳 Instructions

1. 1

   Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   💡 Tip: Using a heavy-bottomed pot helps distribute heat evenly and prevents scorching.
2. 2

   Add the minced garlic, grated ginger, chopped green chilies, and ground dried red chilies. Cook for another 1-2 minutes until fragrant.

   💡 Tip: Sautéing the aromatics releases their full flavor into the oil.
3. 3

   Add the chicken pieces to the pot and brown them on all sides. Stir in the turmeric powder and cook for 1 minute.

   💡 Tip: Browning the chicken adds depth of flavor to the stew.
4. 4

   Add the sliced bamboo shoots and radishes to the pot. Pour in the water or chicken broth, ensuring the ingredients are mostly submerged. Bring to a boil.

   💡 Tip: Using broth instead of water will add an extra layer of savory flavor.
5. 5

   Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.

   💡 Tip: Simmering allows the flavors to meld together and the chicken to become very tender.
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.

   💡 Tip: Taste and adjust seasoning at the end of cooking.
7. 7

   Serve hot, garnished with fresh cilantro. This stew is traditionally served with Bhutanese red rice.

   💡 Tip: Red rice's nutty flavor and firm texture complement the rich stew perfectly.