Roast Chicken Burmese Style Food

BURMESE CHICKEN CURRY

Steps:

• Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
• Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

ROAST CHICKEN BURMESE STYLE

Steps:

• Wash and rib chicken with salt, cayenne pepper, black pepper and soy sauce.
• Scrape ginger, slice in 1/8 inch slices, then cut into strips 1/8 inch wide.
• Heat oil. Fry ginger until light brown. Scoop out with strainer. Add chicken to the oil and brown it on each side.
• Add 1 cup water with remaining soy from marinade and half the fried ginger. Lower heat and let simmer, covered.
• Soak mushrooms in water until swelled. Clean carefully. Peel onions and slice thickly. Peel garlic and halve cloves lengthwise.
• When chicken is tender, correct seasoning, adding more soy as desired. Add onions, garlic, mushrooms and 1/2 cup water, and cook until water is absorbed.
• Arrange serving dish with crisp ginger, onions and garlic over chicken.

HOME-STYLE CHICKEN KEBAT

Steps:

• Slice the chicken into strips no wider than a 1/2 inch. Transfer to a bowl and use your hands to mix the chicken with the curry powder, fish sauce, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight.
• Halve, peel, and core the onion. Slice half of the onion thinly, and finely dice the remaining half. Set the onion slices aside to add at the end.
• In a wok or large skillet, heat the oil over medium-high heat. Add the diced onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 minute more.
• Add the chicken and cook over medium heat for about 5 minutes. Add the water and continue to cook until the chicken is cooked through and the water has evaporated, about 5 minutes more. Mix in the sliced onion and tomatoes and cook for about 1 minute more. The onions should still be crisp in the center (not completely wilted). Serve with cilantro on top and lime wedges alongside.