Railway station chicken


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

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.


  • 2 cloves garlic, crushed
  • 3 cm piece fresh root ginger, peeled and finely shredded
  • 2 red birdseye chillies, finely sliced
  • 2 tbsp caster sugar
  • 5 tbsp lime juice
  • 3 tbsp fish sauce
  • 2 large free-range chicken breasts, skinned
  • salt and pepper
  • groundnut or vegetable oil
  • a small bunch of fresh coriander


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.