You’re about to discover the rich flavors of Myanmar with Burmese braised chicken, a popular dish that masterfully blends Indian, Chinese, and Southeast Asian influences. This slow-cooked chicken is tender, flavorful, and aromatic, made with a blend of spices, herbs, and aromatics that will tantalize your taste buds. You’ll learn how to combine cinnamon sticks, cardamom pods, and star anise for a distinct flavor, and then simmer it all in a rich sauce with soy sauce and fish sauce, served with steamed rice or noodles – and there’s more to explore.

History

Burmese cuisine, with its rich tapestry of flavors, has a fascinating history that dates back to the 13th century. You’ll discover that Burmese origins are deeply rooted in its geographic location. Situated between India, China, and Southeast Asia, Burma (now Myanmar) was a hub for cultural exchange. As a result, Burmese cuisine absorbed cultural influences from these neighboring countries. You’ll notice the presence of Indian curries, Chinese stir-fries, and Southeast Asian fermented fish sauce. These cultural influences have shaped the country’s culinary identity, making Burmese cuisine a true reflection of its history. As you dive into the world of Burmese braised chicken, you’ll appreciate the rich heritage that underlies this beloved dish.

Recipe

Burmese braised chicken is a popular dish in Myanmar (formerly Burma) and is loved by many for its flavorful and tender chicken. This dish is made by slow-cooking chicken in a mixture of spices, herbs, and aromatics, which results in a rich and aromatic sauce. The best part is that it’s relatively easy to make and can be served with steamed rice or noodles.

The key to making a great Burmese braised chicken is to use a combination of spices and aromatics, such as cinnamon sticks, cardamom pods, and star anise, which give the dish its distinct flavor. You should also use a mixture of soy sauce and fish sauce to add depth to the sauce. By slow-cooking the chicken in this mixture, you’ll end up with tender and juicy chicken that’s infused with the flavors of the spices and aromatics.

Slow-cook chicken in a mix of spices and aromatics, like cinnamon sticks and soy sauce, for tender, flavorful results.

Ingredients:

• 1 1/2 lbs chicken thighs or legs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 cinnamon sticks
• 2 cardamom pods
• 1 star anise
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 2 cups chicken broth
• 2 cups water
• Fresh cilantro, chopped (optional)

To cook the Burmese braised chicken, heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, onion, cinnamon sticks, cardamom pods, and star anise, and cook until the onion is softened and fragrant. Add the ginger, soy sauce, fish sauce, palm sugar, cumin, turmeric powder, paprika, salt, and black pepper, and cook for 1 minute.

Add the chicken to the pot and cook until it’s browned on all sides. Add the chicken broth and water, and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the chicken is tender and the sauce has thickened.

When cooking the Burmese braised chicken, make sure to adjust the amount of chili flakes or hot sauce to your taste, as the dish can be quite spicy. Also, you can serve the dish with steamed rice or noodles, and garnish with chopped cilantro and scallions for added flavor and texture.

The Full Ingredient List

You’ll need a variety of ingredients to bring this Burmese braised chicken to the table. Don’t worry, most of them are budget-friendly options that won’t break the bank. Here’s what you’ll need:

1. Protein-rich chicken thighs: Rich in protein and low in fat, chicken thighs are an excellent choice for a healthy meal.
2. Aromatic onions and garlic: These two ingredients are not only flavorful but also packed with health benefits, including reducing inflammation and improving heart health.
3. Spicy turmeric and paprika: These spices add a burst of flavor and color to the dish while providing anti-inflammatory properties.

With these ingredients, you’ll be on your way to a delicious and nutritious Burmese braised chicken that’s both easy on the wallet and good for your health.

Cooking Steps

You’re now ready to start cooking your Burmese Braised Chicken. You’ll begin by heating oil in a wok over medium heat, then adding aromatics to soften them, which will create a flavorful base for your dish. Next, you’ll add the chicken to the wok, followed by the soy sauce mixture and star anise whole, which will meld together to create a rich, savory sauce.

Step 1. Heat Oil in Wok

Heat a couple of tablespoons of oil in your wok over high heat, and let it shimmer and quiver before it’s hot enough to sear the chicken. When working with high heat, remember to prioritize wok safety. Keep a safe distance from the wok, and avoid wearing loose clothing that could catch fire. If you’re looking for oil alternatives, you can opt for avocado oil or ghee, which have higher smoke points and can handle high heat better. Once the oil is hot, you’re ready to add the chicken and start the braising process.

Add Aromatics to Wok

With the oil hot and ready, add a mix of sliced onions, minced garlic, and grated ginger to the wok. These aromatics will release their flavors and fragrances, providing aromatic benefits that will elevate your Burmese braised chicken. As you sauté them, you’ll notice the onions will start to soften, and the garlic will infuse its pungency into the oil. Regional twists, like the use of ginger, will add a unique depth to your dish. Continue to cook until the onions are translucent, then you’re ready to move on to the next step.

Step 3. Add Chicken to Wok

Add the chicken pieces to the wok, letting them sear for a minute on the first side. Flip them over to sear the other side, about another minute. You’ll notice the chicken starts to brown, which is essential for achieving that tender, fall-apart tenderness. If you don’t have a wok, no worries! You can use a large Dutch oven or sauté pan as a wok alternative. Just adjust the heat accordingly to prevent burning. Once the chicken is browned, you’re ready to move on to the next step.

Step 4. Add Soy Sauce Mixture

Pour the soy sauce mixture over the browned chicken, allowing the aromas to meld together. This mixture is the backbone of the dish, and its flavors will elevate the chicken to new heights. You can use different soy variations, like light or dark soy sauce, to alter the flavor profile. Dark soy sauce, for instance, will give a deeper, richer flavor.

Remember to adjust the amount of soy mixture according to your preference. Now, let the chicken simmer and absorb the flavors.

Step 5. Add Star Anise Whole

As the soy sauce mixture infuses the chicken with flavor, you’ll start to notice the aromatic potential of this dish. Now it’s time to add the star anise whole. This spice is packed with benefits, from relieving digestive issues to reducing inflammation. As you drop the whole star anise into the pot, you’ll start to release, filling the air with a warm, slightly sweet scent. If you don’t have star anise, you can substitute with ground anise or fennel seeds as spice alternatives. However, keep in mind that whole star anise provides a more complex flavor profile. With the soy sauce mixture and star anise working together, your Burmese braised chicken is starting to come together beautifully.

Final Thoughts

Take a step back and admire your handiwork – the Burmese braised chicken is finally ready to be devoured. You’ve put in the time and effort, and now it’s time to reap the rewards.

You’ve earned the right to savor every bite, and with these storage tips and wine pairings, you’ll be able to enjoy your Burmese braised chicken for days to come.