Burmese-Style Chicken

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Ken Hom's Hot Wok

By Ken Hom

Published 1996

  • About

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