Aromatic Chicken from the Shan Hills from Burma: Rivers of flavor by Naomi Duguid

Name: Aromatic Chicken from the Shan Hills from Burma: Rivers of flavor by Naomi Duguid
Ingredients: ½ cup sliced ginger; ⅔ cup chopped garlic; 1 cup sliced white or yellow onion; One 3- to 3½-pound chicken, chopped into small pieces (see A Note on Chopped Chicken) and rinsed; 1 tablespoon turmeric; About 1 tablespoon salt; 2 dried red chiles, stemmed; ¼ cup peanut oil or vegetable oil; 2 Roma (plum) or other fleshy tomatoes, cut into small wedges (about 8 per tomato); 3 stalks lemongrass, trimmed, smashed, and sliced into 1-inch lengths; ⅓ cup very fresh tender young lime leaves; ½ cup coriander leaves, finely chopped

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What always strikes me about the recipes from the Shan repertoire is how economical they are for the cook. Often there’s only one pot needed, and the techniques

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Ingredients

½ cup sliced ginger
⅔ cup chopped garlic
1 cup sliced white or yellow onion
One 3- to 3½-pound chicken, chopped into small pieces (see A Note on Chopped Chicken) and rinsed
1 tablespoon turmeric
About 1 tablespoon salt
2 dried red chiles, stemmed
¼ cup peanut oil or vegetable oil
2 Roma (plum) or other fleshy tomatoes, cut into small wedges (about 8 per tomato)
3 stalks lemongrass, trimmed, smashed, and sliced into 1-inch lengths
⅓ cup very fresh tender young lime leaves
½ cup coriander leaves, finely chopped