Eaten in, and therefore christened after, Yangon railway station. Old Rangoon’s terminus to Empire. Our chick was much more exuberant than the weary tables and cloths of the station’s forecourt restaurant had led us to expect.
For the dipping sauce, mix together the first six ingredients and stir until the sugar has fully dissolved. Cut the chicken breasts into small chunks, then tumble with a little salt and pepper and 1 tbsp of the dipping sauce, cover, and leave to bathe for about 30 minutes. Heat a shallow pool of oil in a wok, then fry the chicken nuggets in two batches for 3-4 minutes, or until cooked through, draining each lot on kitchen roll. Serve around the bowl of dipping sauce, lavished with coriander.
© 2004 Alastair Hendy. All rights reserved.