Burmese Chicken | Christopher Kimball’s Milk Street

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Aromatic chicken from the Shan Hills

Burmese Chicken

30 minutes

Burmese Chicken

A flavorful paste, made in the blender, allowed us to skip a marinade and instead season the chicken as it cooked. A dose of red pepper flakes lent moderate heat, but traditional Burmese food can be fairly spicy; if you want more heat, increase the pepper or stir in a slivered jalapeño, serrano or bird’s eye chili with the cilantro. We liked the chicken over steamed rice or thin rice noodles.

4

Servings

Tip

Don’t use the fibrous outer layers of the lemon grass. You want only the white, slightly tender (but still firm) inner bulb. Trim the root and all but the bottom 5 inches of the stalk, then peel off the first few layers. If you buy lemon grass in a plastic clamshell container, it likely already has been trimmed.

30 minutes

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MAY 2021
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