Roast Chicken Burmese Style – a delicious recipe with chicken, cayenne pepper, soy sauce, oil, onions, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wash and rib chicken with salt, cayenne pepper, black pepper and soy sauce.
2
Scrape ginger, slice in 1/8 inch slices, then cut into strips 1/8 inch wide.
3
Heat oil. Fry ginger until light brown. Scoop out with strainer. Add chicken to the oil and brown it on each side.
4
Add 1 cup water with remaining soy from marinade and half the fried ginger. Lower heat and let simmer, covered.
5
Soak mushrooms in water until swelled. Clean carefully. Peel onions and slice thickly. Peel garlic and halve cloves lengthwise.
6
When chicken is tender, correct seasoning, adding more soy as desired. Add onions, garlic, mushrooms and 1/2 cup water, and cook until water is absorbed.
7
Arrange serving dish with crisp ginger, onions and garlic over chicken.
1104
kcal
Calories
34
g
Fat
80
g
Carbs
120
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 lbs chicken parts, 1/2 - 3/4 teaspoon cayenne pepper, 2 tablespoons thick soy sauce, 1/3 cup oil, and more.
Yes, Roast Chicken Burmese Style falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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