Pansuh is the term Ibans used to describe cooking in bamboo. This lovely mellow chicken is courtesy of Indai from Sumai Indai eatery in Kuching. It has a wonderful subtle gingery flavour with soft flavourful flesh. And the broth is slurp-worthy..
"Chicken gone native..."
A bunch tapioca leaves
1 whole chicken (chopped)
1 whole ginger
2 stalks lemongrass
1 stalk bunga kantan
Salt to taste
1. Marinate chicken with all ingredients for half an hour. Then put the mixture into bamboo, sealing the top with more tapioca leaves.
2. Barbecue until the chicken is cooked.
3. Alternatively, wrap ingredients in foil or parchment and steam 20 -25 minutes until chicken is cooked.