I wiped the chicken drumsticks with a paper towel, I seasoned with sea salt and freshly ground pepper and sprinkled them with a spoonful of flour. Wash the vegetables and peel them, then chop them finely, starting with the prawns, garlic, ginger, chilli pepper and leek. Dusted the mushrooms with a brush and then sliced them, and the bamboo buds that were already cut into sticks, cut into smaller pieces.

Heat two tablespoons of oil in a pan and fry the chicken drumsticks, until they catch a crust and turn a golden colour. Remove the drumsticks and put them aside, while in the same pan put a tablespoon of olive oil and the butter to melt. Add the chopped ingredients and fry over medium heat, stirring occasionally. After frying them for two or three minutes, add the chopped kapia pepper and fry for another three minutes. Season with sea salt, add the black soy sauce and then put back the chicken drumsticks.

Add two cups of water and simmer for about twenty minutes, if you want you can put a lid on top to keep the flavours inside and to make it faster. Now we can add the sliced mushrooms and cook them for another ten minutes until the mushrooms soften a little. Next, come the bamboo shoots and teriyaki sauce. Simmer for another five minutes without lid and that’s it!

We will serve this dish with tagliatelle pasta, which we previously boiled in salted water, and on top, we sprinkled with chopped spring onions.