Burmese Chicken and Rice (Kyar Nu Thamin)

Ingredients

• 1.5 lb Chicken thighs
• 1.5 cups Basmati rice
• 3 cups Water
• 1 tsp Turmeric powder
• 6 cloves Garlic
• 2 medium Shallots
• 1 inch Ginger
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 3 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Rinse the 1.5 cups of Basmati rice in a fine-mesh sieve under cool running water until the water runs clear. Place the rinsed rice and 3 cups of water into a medium saucepan with a tight-fitting lid. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot tightly, and simmer for 15 minutes. After 15 minutes, remove the pot from the heat and let it sit, covered, for another 5 minutes. Then, uncover and gently fluff the rice with a fork.
2. 2While the rice is cooking, prepare the aromatics and chicken. Peel and mince the 6 cloves of garlic, 2 medium shallots, and 1 inch of ginger. Cut the 1.5 lb of chicken thighs into bite-sized pieces, about 1-inch cubes.
3. 3Heat 3 tablespoons of vegetable oil in a large 12-inch skillet or wok over medium-high heat, approximately 375°F (190°C). Add the bite-sized chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set aside.
4. 4Add the minced garlic, shallots, and ginger to the same skillet with the remaining oil over medium heat, approximately 325°F (160°C). Cook for 1-2 minutes, stirring constantly, until the aromatics are fragrant and lightly golden, being careful not to burn them.
5. 5Stir in the 1 teaspoon of turmeric powder, 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1 minute, stirring to combine the spices with the aromatics.
6. 6Return the browned chicken to the skillet. Add the fluffed cooked rice to the skillet. Stir everything together gently but thoroughly for 5-7 minutes over medium heat, approximately 325°F (160°C), until the rice and chicken are heated through and evenly coated with the spices and sauces. Ensure the mixture is well combined.
7. 7Serve the Burmese Chicken and Rice hot.

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