Burmese Chicken and Rice (Hta Min Chin)
A flavorful and easy Burmese chicken and rice dish, perfect for a quick and satisfying lunch. This recipe avoids dairy and nuts while retaining the authentic taste of the cuisine.
Ingredients
- 1.5 lbs Chicken Thighs
- 2 cups Jasmine Rice
- 1 medium Onion
- 4 cloves Garlic
- 1 inch 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
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
- 3Add chicken thighs to the pot and brown on all sides.
- 4Stir in turmeric powder, paprika, fish sauce, and soy sauce. Cook for 1 minute.
- 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.
- 6Shred the chicken with two forks. Stir the shredded chicken into the rice.
- 7Garnish with fresh cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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