Burmese Chicken and Rice (Htamane)
A flavorful and comforting Burmese rice dish with tender chicken, fragrant ginger, and a hint of spice. Htamane is often served during special occasions but is also a delicious and satisfying lunch option. Completely gluten-free and egg-free.
Ingredients
- about 680 g Chicken thighs, boneless, skinless
- 2 cups Glutinous rice (sweet rice)
- 2 cups Water
- 2 tablespoons Ginger, minced
- 3 cloves Garlic, minced
- 1/2 cup Shallots, thinly sliced
- 1 teaspoon Turmeric powder
- 1 tablespoon Fish sauce (optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Peanut oil (or vegetable oil)
- 1 tablespoon Toasted sesame seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the glutinous rice thoroughly and soak it in water for at least 2 hours, or preferably overnight.
- 2Drain the rice well. In a pot, combine the soaked rice with 2 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked through and the water is absorbed.
- 3While the rice is cooking, cut the chicken thighs into bite-sized pieces.
- 4In a large skillet or wok, heat peanut oil over medium heat. Add minced ginger, garlic, and sliced shallots. Sauté for 2-3 minutes until fragrant and lightly golden.
- 5Add the chicken pieces to the skillet and cook until browned and cooked through.
- 6Stir in turmeric powder, fish sauce (if using), salt, and black pepper. Mix well to coat the chicken.
- 7Add the cooked glutinous rice to the skillet with the chicken. Stir well to combine, ensuring the rice is evenly coated with the chicken and spices.
- 8Cook for another 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
- 9Garnish with toasted sesame seeds before serving. Serve hot.
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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