Chicken in Tart Garlic Sauce

Name: Chicken in Tart Garlic Sauce
Yield: Serves 3 or 4
Cuisine: Myanmar (Burma)
Ingredients: 2 tablespoons fresh lime juice; ¼ cup minced scallion greens or coriander leaves (optional); 1 pound boneless chicken, cut into approximately ½-inch pieces, rinsed, or about 1½ pounds chicken legs and/or breasts, cut into small pieces (see A Note on Chopped Chicken) and rinsed well; 1 tablespoon minced ginger; 2 tablespoons minced garlic; 4 or 5 green cayenne chiles, each slit lengthwise several times; About 1 teaspoon salt; 1 cup water; 3 tablespoons peanut oil

Preparation info

Serves
3 or 4

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

I had this at a Shan restaurant in Hsipaw and fell in love with it. The sauce that bathes the chicken is tangy with a little lime juice and aromatic with garlic and ginger. Fresh green cayenne chiles give noticeable heat.

You can make this with boneless chicken or chicken on the bone. Serve with new potatoes or rice.

Ingredients

2 tablespoons minced garlic
1 tablespoon minced ginger
About 1

Asia
Myanmar (Burma)
Hsipaw
Main course
Gluten-free
South East Asia

Method

If you have a mortar, pound the garlic and ginger together to a paste with a pinch of salt.

Heat the oil in a heavy pot or a wok over medium heat. Add the garlic and ginger and cook, stirring frequently, for several minutes until softened. Add the chiles and cook a minute longer, then raise the heat to high. Add the chicken pieces and cook, turning and stirring to expose all surfaces to