Kyethar Susie Kyaw
(Stir-Fried
Chicken with Chile)
This Burmese chicken
stir-fry is distinguished from a Chinese stir-fry by the use of characteristic
Burmese ingredients: fish sauce, turmeric, lots of garlic and chili, and
brown-fried onions as a garnish. The velveting step is not traditional and is a
Chinese technique that allows the use of far less oil than called for in the
original recipe.
Marinate
the chicken
Ingredients
-
2 cups boneless chicken
breast, cubed
-
2 tblsp fish sauce
-
1/4 tsp turmeric
-
Combine the chicken cubes
with the remaining ingredients and marinate for 20 minutes or more.
-
Brown-fry the onions
-
1 large white onion,
thinly sliced
-
1/2 tsp turmeric
-
1 tblsp oil
Directions
-
Heat the oil over medium
heat in a wok or skillet.
-
Add the onions and
turmeric.
-
Cook, stirring
occasionally, until the onions are dark brown. [1]
-
Set aside on paper towels
to drain.
-
Keep the remaining oil in
the pan.
Velvet
Chicken
Ingredients
-
1 egg white, beaten
lightly
-
1 tblsp cornstarch
-
pinch salt
Directions
-
Mix the velveting
ingredients well, add the chicken, and refigerate for at least 30 minutes.
-
Meanwhile, bring a small
pot of water to a simmer.
-
Add the chicken to the
water, stirring once just to separate.
-
Cook until the chicken
just turns white, and then immediately strain the chicken into a collander.
-
Stir-fry
Ingredients
-
3 large cloves garlic,
minced
-
1 tblsp crushed chili
-
1/4 tsp turmeric
-
2 green onions, shredded
Dierctions
-
Re-heat the pan you used
to fry the onions over medium-high heat.
-
Sauté the garlic with the
crushed chili and turmeric until golden.
-
Add the chicken and green
onions and cook 2 or 3 minutes until the chicken is done.
-
Serve garnished with the
brown-fried onions.
Notes 1.You can cook the onions in a very small amount of oil if you use a
cooking spray with lecithin and keep the pan covered.
