Kachin Chicken with Fried Rice

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Ingredients:

For 2 (for 4)

Diced Chicken Thighs: 1 pack (2 packs)

Crushed Ginger: 1 sachet (2 sachets)

Red Chilli Flakes: 1 pod (2 pods)

Coriander Seeds: 1 pod (2 pods)

Crushed Garlic: 2 sachet (4 sachets)

Green Chilli: 1 (2)

Coriander: 1 bunch (2 bunches)

Peas: 1 bag (2 bags)

Soy Sauce: 2 sachets (4 sachets)

Crispy Fried Onions: 1 sachet (2 sachets)

Turmeric: 1 pod (2 pods)

Basmati Rice: 1 bag (2 bags)

Spring Onions: 1 bunch (2 bunches)

Shallot: 1 (2)

Lime: 1 (2)

Nutritional Information:

Per serving: Energy (kcal) 549 Fat 9g of which saturates 3g Carbohydrates 80g of which sugars 6g Protein 46g Salt 1.40g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Burma’s northern Kachin region is a densely forested, mountainous area bordering Tibet, China and India. Though often caught in the middle of national disputes, Kachin’s people have developed their own proud and idiosyncratic traditions, not least when it comes to food. ‘Curry’ doesn’t do justice to this traditional Kachin chicken, the unusual steaming approach resulting in succulent chicken bathing in its own concentrated, spice-infused juices, without a whisper of greasiness or heaviness. The process is so low-maintenance that you can cook a crispy-crunchy-fluffy Burmese fried rice while you wait— and that’s exactly what you’ll do.

 

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 40 mins