Naga Style Chicken with Bamboo Shoot and Axone
Chicken simmered with fermented soybean and sour bamboo shoot, combining two staple Naga fermented ingredients in one comforting curry.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 330 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 20 g
- carbs
- 7 g
- fibre
- 3 g
- protein
- 29 g
- calories
- 330 kcal
Instructions
- 1
Heat a pot. Fry the onion, ginger and garlic gently until soft.
- 2
Add the chicken pieces. Stir for a few minutes until lightly browned on the outside.
- 3
Mash the axone (fermented soya bean paste) with a little water. Stir it into the pot.
- 4
Add the sliced fermented bamboo shoot and slit green chilli.
- 5
Pour in water and bring it to a boil.
- 6
Cover the pot. Simmer gently for 20 minutes until the chicken is cooked through.
- 7
Take off the lid. Simmer for a further 8–10 minutes until the gravy thickens slightly.
- 8
Add salt to taste. Serve hot with rice.
Chef's tips
Use bone-in chicken pieces for a richer broth that pairs well with the fermented ingredients.
Ingredient substitutions
- chicken → duck meat
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently on the stovetop until warmed through.
Common mistakes to avoid
- •Cooking the chicken for too long until it becomes dry and stringy.
Serving suggestions
Cooked Naga Style Chicken with Bamboo Shoot and Axone?
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