Ayam Pansoh (Chicken Bamboo) Recipe

Ingredients:
500 g chicken, cut into small pieces
1

hollowed bamboo stick

3 cm ginger, finely minced

2 cloves

garlic, finely minced

3 cm galangal, thinly sliced

2 stalks

lemongrass, thinly sliced

1 stalk

tepus (a type of wild ginger species), cut into small pieces

1 bundle

laksa leaves (leaves only)

1 bundle

cassava leaves (leaves only)

Preparation
1.
Firstly, before preparing the ingredients fill the bamboo with water for half
an hour to an hour to clean the inside, and encourage the water to seep in.
2.
Next, in a bowl, mix the chicken pieces with ginger, garlic, galangal,
lemongrass, Tepus, laksa leaves and half of the cassava leaves.
3.
Since this dish is required to be cooked over open fire, set the open fire
stove.
4.
Drain the water out of the bamboo stick and stuff the ingredients into the
bamboo stick.
5.
When all the ingredients are in, stuff the opening with the remaining cassava
leaves.
6.
Allow the chicken to cook thoroughly for at least 50 minutes. You should
know if the chicken is ready when water starts gurgling out from the opening.

7.
To serve, remove the cassava leaves from the opening and drain the tasty
juice into a bowl. Then, split the bamboo to extract the chicken and arrange on a
serving dish with the soup.