Home-Style Fried Chicken

This is another dish from Cho Cho, a marvelous cook I visited near Bagan. She fried some drumsticks and thighs in a wok set over a wood fire, using this simple method, which guarantees that the chicken will be cooked through with no risk of burning the skin.

The chicken is first steamed briefly, then shallow-fried. Cho Cho fried the pieces whole; I like to steam them whole and then chop them smaller for frying, to get more crispy fried surfaces.