Chicken

There’s usually a chicken or two around when a family wants to feast. Maybe that’s why there are so many good chicken dishes in Burma. This chapter gives just a glimpse of the variety. There’s a chile-hot Rakhine minced chicken and a mild chicken curry from central Burma. From Shan State comes a chicken stew with potatoes and from the Kachin tradition there’s a succulent steamed curry.

There are also two takes on fried chicken, one a street-side classic and the other a simple home-cooked version with an interesting technique.