Tart garlic chicken from Burma: Rivers of Flavor

Another recipe from Naomi Duguid’s new Burma: Rivers of Flavor.

Tart garlic chicken, from the Shan region of Burma, may not look like much, but boy it packs a chickeny-lime wallop. It’s a simple hearty dish that is perfect for the winter cold season. The ingredient list is incredibly simple: chicken, garlic, ginger, long green chiles, cilantro and lime juice.

The broth picks up added richness from the hacked bones, but there’s not much else to it.

Served with kachin pounded beef with herbs again, a sort of salad made in a mortar & pestle and infused with Sichuan peppercorns from neighboring China. Plus Burmese tart-sweet chili garlic sauce on the side.

3 thoughts on “Tart garlic chicken from Burma: Rivers of Flavor”

  1. would you like the special of the day?(superstore) would you like anything from the grill?(7-11) hey guess what? 90 percent of north america can’t purchase a lot of these ingredients in these yummy recipes. at least you can rub our noses in it.

  2. I’m with you on the Sichuan peppercorns (maybe – 82% of the US lives in or near a big urban center), but every other ingredient in these two recipes is available at WalMart. You might have to substitute jalapenos for long green chiles!

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