Dry-Braised Red Curry Chicken with Fermented Bamboo Shoots

It may not be pretty, but, boy, is it good.

Bone-in, skin-on meat whacked with a cleaver—not at the joints but right through the bones—into slightly larger-than-bite-sized chunks then dry-braised is a cooking method that should be in everyone’s repertoire. It may look a bit intimidating to inexperienced cooks (though I doubt this describes anyone who subscribes to The Epestle), and the result may…

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