Roast Chicken Burmese Style Recipes

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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.

BURMESE DRY CHICKEN CURRY

Steps:

• Chicken pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.
• Grind the first 7 ingredients (i.e. up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stir-fry until moisture has evaporated and paste has started to brown.
• Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.
• Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.
• Serve with plain rice or coconut rice.

BURMESE CHICKEN CURRY (GAENG GAI BAMA)

Steps:

• Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
• Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
• Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

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.