Burmese Ginger Chicken
From babydumpling 16 years ago
- 100 minutes to make
- Serves 8
I'm not exactly sure where this recipe comes from. I have made it several times over the years and love it every time. Of course I am always playing with the amounts of garlic and what not..lol
Ingredients
- 5 onions, finely diced shopping list
- 4 garlic cloves, minced shopping list
- 2 tsp.turmeric shopping list
- dried, ground chili peppers ( a little or a lot) shopping list
- 2 tsp. ground ginger shopping list
- 2 tsp. sea salt (consumable) shopping list
- 3lb. chicken, cut into 1 1/2 inch cubes shopping list
- 1/2 c. sesame or peanut oil shopping list
- 8 tomatoes, chopped shopping list
- 2 c. beef bouillon shopping list
How to make it
- Combine onion, garlic, turmeric, chili peppers, ginger and salt, chop or pound together until very fine
- Place chicken in a bowl and add spice mixture
- Coat meat thoroughly on all sides
- Refrigerate for at least 2 hours ( longer the spicier) turning frequently
- Heat oil in a saucepan until oil bubbles
- Add chicken and spice mixture; brown well
- Add tomatoes
- Cook covered, over medium heat for 10 minutes
- Add bouillon
- Simmer , covered, over low heat for 1 1/2 hours or until meat is tender.
- Serve over cooked rice or egg noodles
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