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