Hello everyone! For those who are tired of cooking and eating chicken curry the traditional Myanmar way with Myanmar style, this time I'd like to share a recipe for Yunnan-style chicken curry.
Ingredients
- 2 cloves garlic (thinly sliced) and 1 stalk spring onion (thinly sliced)
- 1 piece ginger, about 1 inch in diameter (thinly sliced)
- 1/2 tablespoon corn starch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 300 grams chicken
- 2 teaspoons fish sauce
- 1/2 teaspoon sugar and 1/2 teaspoon salt
- 1 teaspoon rice vinegar
- 1 tablespoon cooking wine
- 3 dried chilies (thinly sliced), 2 green bell peppers and 2 red bell peppers
- 250 ml chicken stock
- Sesame oil and a small amount of sesame seeds
Step-by-step preparation method
1. Wash the chicken thoroughly, then rinse it again with hot water for about 2 minutes.
2. Next, bring water to a boil in a pot, and once it's boiling vigorously, add the chicken pieces and boil for about 8 minutes.
3. After the chicken pieces have cooled, cut them into small pieces. In a bowl, mix the corn starch with a small amount of water.
4. Heat a wok. Once the wok is hot, add the oil. Then add the dried chilies and Sichuan peppercorns, and stir for about a minute. Add the garlic, ginger, and spring onion, and stir-fry until fragrant.
5. Next, add the chicken pieces and bell peppers. Add the cooking wine, rice vinegar, sugar, and fish sauce, and stir well until evenly mixed.
6. As the next step, pour the chicken stock into the pot and let it boil for about 3 minutes.
7. Once the 3 minutes are up, add the corn starch mixture and sesame oil.
Once all these steps are completed, you'll have a delicious Yunnan-style chicken curry dish. Sprinkle with spring onion and sesame seeds, and enjoy it while it's tasty.
Source: Chinasichuanfood.com
