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4
Easy
By Ken Hom
Published 1996
Although I have never been to Burma, I have visited a number of Burmese restaurants that have opened in California. The food seems to be a cross between Chinese- Vietnamese and Thai. It is an aromatic and fragrant style of cooking that uses spices to coax flavours from foods.
Here I have adapted a favourite Burmese chicken dish I have enjoyed. It is a dry-braised dish that is slowly cooked in spices and its own juices. It is again easy to make and delicious to eat. Serve it with pla