Page 74 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

2 tablespoons cornstarch

1 teaspoon salt + ¼ teaspoon for the chicken

1 bunch chives (4 oz/110 g), cut into 2-in (5-cm) long pieces

1¼ cups (150 g) fresh bamboo shoots (or canned)

1
/ teaspoon ground white pepper
8
1 Heat the oil in a large pot over high heat. Sauté the garlic and ginger until fragrant
and lightly browned, for 1 to 2 minutes. Pour in the chicken stock and bring to a
vigorous boil before lowering the heat to medium high.

2 Mix the chicken pieces with cornstarch and ¼ teaspoon salt with your hands until
thoroughly coated.

3 Gently drop the chicken pieces into the stock and allow them to simmer for
approximately 5 minutes.

4 Add the chives and bamboo shoots; stir gently. Toss in the remaining salt and the
white pepper, continuing to stir. Simmer for another 3 minutes and serve hot.