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Cook shrimps in enough water to cover, add salt. When cooked, drain and set aside. Slice the chicken meat, carrot, and bamboo shoots very thin. Slice shoots lengthwise and cut each slice in 2 or 3 pieces. The pieces must not be too large. Bamboo shoots in cans must be drained before using. Cover with stock, add the shrimps, season with salt and cook for 4 to 5 minutes. Add soy sauce according to your individual taste.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese clay pot for rice, hot pot, steaming
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups