The stuffed goodness

The stuffed goodness
I was born and brought amidst the rich and green surroundings of Guwahati, Assam. Currently, I work with ‘Gam’s Delicacy’, an Assamese restaurant in the City. Since childhood, I have had a passion for cooking. I love to eat, cook, feed people, explore and experiment with cuisines and like to give them my own pinch of culinary touch.

My journey in the culinary industry started when I was working in Nagaland (which is where I first learnt to prepare ‘chicken in bamboo tube’ in Naga style). I have worked for many Assamese restaurants earlier, however, I have finally settled down here, where I have been working for the past 10 years.

I remember the first dish I cooked — ‘fish tenga’ (sour fish curry) with elephant apple cooked in Assamese style. After earning a lot of appreciation from friends and family for my cooking, I decided to take it up as a career and now, there is no turning back. Some of my personal favourite food items are ‘bamboo shoot pork’, ‘fish tenga with elephant apple’, ‘chicken with sesame seeds’, ‘duck with black dal and bottle gourd’ and ‘chicken with banana flowers’. The recipe that I am sharing today is ‘chicken in a bamboo tube’, which is a popular dish from Assam. It is healthy and easy to make.

Suneil Das  Chef at ‘Gam’s Delicacy’

Chicken in a bamboo tube

n Boneless chicken -
      250 gms
n Spring onions - 1 chopped
n Garlic - 5 to 6 cloves
n Ginger - 1 tablespoon
n Green chilli - 1 tablespoon
n Coriander - 1 tablespoon chopped
n Salt - One and half teaspoon
n Black pepper - Half teaspoon

For chutney (King chilli chutney)
n King chilli - 1
n Garlic - 1
n Tomato - 1 small
n Black salt - One and half teaspoon
n Mustard oil - 1 tablespoon

n Chop and pound the chicken to make ‘kheema’.
n Add chopped ginger, garlic and grated coriander and mix it.
n Add green chilli, spring onions and salt.
n Mix it properly and stuff the mixture in a sun-dried bamboo tube.
n Close both the openings of the bamboo with banana leaves.
n Place the stuffed bamboo tube over a wooden charcoal fire and let it cook for 45 minutes.
n Cut open the bamboo and serve hot with king chilli chutney.

King chilli chutney
n First roast the king chilli, tomato and garlic separately.
n Then mix all the other ingredients and add black salt and mustard oil.
n Ground the mixture into a fine paste and serve with the chicken in a bamboo tube.

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