Burmese Chicken and Rice (Hta Min Chin)

Ingredients

• about 680 g Chicken Thighs
• 2 cups Jasmine Rice
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 1 tsp Paprika
• 2 tbsp Fish Sauce
• 1 tbsp Soy Sauce
• 2 tbsp Vegetable Oil
• 4 cups Chicken Broth
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the jasmine rice under cold water until the water runs clear.
2. 2Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
3. 3Add chicken thighs to the pot and brown on all sides.
4. 4Stir in turmeric powder, paprika, fish sauce, and soy sauce. Cook for 1 minute.
5. 5Add jasmine rice and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the chicken is tender.
6. 6Shred the chicken with two forks. Stir the shredded chicken into the rice.
7. 7Garnish with fresh cilantro before serving.

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