An easy recipe from Yangon Railway Station in Burma which I found in Alistair Hendy’s ” Food and Travels:Asia”.
Ingredients
- 2 cloves garlic crushed
- 3 cm piece fresh root ginger peeled and finely shredded
- 2 red birdseye chillies finely sliced
- 2 tbsp caster sugar
- 5 tbsp lime juice
- 3 tbsp fish sauce
- 2 large free range chicken breasts skinned
- salt and pepper
- groundnut or vegetable oil
- a small bunch of fresh coriander
Servings:
Instructions
- For the dipping sauce, mix together the first six ingredients and stir until the sugar has fully dissolved.
- Cut the chicken breasts into small chunks, then tumble with a little salt and pepper and 1 tbsp of the dipping sauce, cover, and leave to bathe for about 30 minutes.
- Heat a shallow pool of oil in a wok, then fry the chicken nuggets in two batches for 3-4 minutes, or until cooked through, draining each lot on kitchen roll.
- Serve around the bowl of dipping sauce, lavished with coriander.
Share this Recipe
Powered byWP Ultimate Recipe