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| Main ingredients | Chicken on the bone, Ginger, Garlic, Green chillies, Fermented bamboo shoots, Sticky rice, Oyster mushrooms, Michinga leaves, Sichuan peppercorns |
| Cuisine | Nagaland |
| Course | Main course chicken |
| Prep time | 5-6 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken on the bone with skin
- 1 inch ginger
- 8-10 garlic cloves
- 4-5 green chillies
- 2–3-inch fermented bamboo shoots, sliced
- ½ cup sticky rice, soaked for 6 hours and drained
- Salt to taste
- 3-4 oyster mushrooms, sliced
- 5-6 michinga leaves
- 6-7 Sichuan peppercorns (timur)
Method
- Roast the chicken on direct heat till charred. Cut into 8-10 pieces.
- Put ginger, garlic and green chillies in a mortar and crush coarsely with a pestle.
- Heat a kadai, add chicken, bamboo shoots and the crushed mixture and mix well. Add 3 cups water and mix well. Cook for 8-10 minutes.
- Meanwhile put the drained sticky rice into a grinder jar, add 1 cup water and grind to fine paste.
- Add salt and oyster mushrooms to the chicken and mix well. Chop michinga leaves roughly and add. Crush Sichuan peppercorns and add. Mix well.
- Add the ground rice paste and mix well and cook for 6-8 minutes.
- Transfer into a serving bowl and serve hot.
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