| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Burmese |
Burmese, Chicken, Poultry, Spicy |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken |
| 2 |
lg |
Yellow Onions |
| 1 |
c |
Veg oil |
| 1/2 |
ts |
Tumeric |
| 8 |
cl |
Garlic, thinly sliced |
| 3 |
ts |
Crushed, dried red chiles |
INSTRUCTIONS
In a large saucepan cover chicken with water. Bring to
boil; lower heat; cover; cook until tender- 30 min.
Remove chicken; cool; skin and bone it; shred the meat
into string-like pieces. Cut onions in half vertically
and slice to form thin crescent shaped fans. Heat oil
in frying pan; add onions and tumeric; cook until
onion starts to color; add garlic and cook until
brown, about 6 min. Remove onions and garlic with a
slotted spoon and set aside. Leave oil in pan.
Add the chicken shreds to the oil and cook on medium,
stirring often, until brown- 10 min. Drain off the
oil, add onions,garlic, salt and chiles. Cook over
med-low, stirring, for 10 min. You can also use
leftover cooked turkey. It will keep in an airtight
jar in the fridge for weeks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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