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2 large fresh bamboo shoots
2 chicken legs (including thighs)
Alternatively you can use a fatty cut of pork instead of the chicken, also very delicious.
How To Prepare:
Peel the tough outer leaves off the bamboo shoots. The tender inner leaves can be eaten. Use the knife to trim around the bottom. Cut the bamboo any way you like. I just shave slices off the stalk with the knife. Put the bamboo pieces, the chicken and about 1-1.5 teaspoons of salt into a large crock pot. DO NOT OVERSALT! The bamboo has such a wonderful delicate flavor and aroma, almost like corn except much better, that it is a shame to ruin it with over salting. Cover it all with plenty of water and cook for about 4 hours on high. This soup is guaranteed to become a favorite.
Note: You must find fresh bamboo for this recipe. And this soup is so simple but the bamboo gives it such an incredible taste that it is worth the effort to find fresh bamboo. I've read on the internet that there are a few places in the U.S. that are beginning to grow bamboo shoots for eating, but if you can't find it then look into trying to grow it yourself. Bamboo is low in carbs and has a beautiful taste and texture. The fresh shoots are far, far superior to the canned shoots, and are incredibly versitle. I've used them in everything from curry to salads.
Number of Servings:
Carbs per serving - include all nutritional information if known: