Bamboo Grove Trio Recipe
Duck tongue, poached chicken, bamboo shoots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Duck Tongues
Rinse the duck tongues under cold water to clean them thoroughly. Place them in a pot of boiling water for 5 minutes to blanch. Remove and set aside.
- 2
Poach the Chicken
In a separate pot, bring water to a simmer. Add the chicken breast and cook gently for about 15-20 minutes, or until fully cooked. Remove the chicken, let it cool, and shred it into bite-sized pieces.
- 3
Prepare the Bamboo Shoots
If using canned bamboo shoots, drain and rinse them well. If using fresh bamboo shoots, peel and slice them thinly. Blanch fresh bamboo shoots in boiling water for 3-5 minutes, then drain.
- 4
Assemble the Dish
In a large bowl, combine the duck tongues, shredded chicken, and bamboo shoots. Toss gently to mix. Optionally, drizzle with soy sauce or sesame oil for added flavor.
