Burmese cuisine boasts a vibrant tapestry of flavors, and at its heart lies the intensely aromatic and fiery chili paste. This isn't your average chili paste; it's a complex blend of chilies, garlic, ginger, shrimp paste, and other secret ingredients that create a depth of flavor unmatched by anything else. It's the foundation of countless Burmese dishes, lending its signature heat and umami to everything from curries to stir-fries. The unique combination of ingredients results in a paste that's both incredibly flavorful and surprisingly long-lasting, making it a perfect addition to any spice-lover's pantry.
This recipe unlocks the secrets to crafting your own authentic Burmese chicken chili paste, ensuring a consistently delicious result every time. We'll guide you through each step, from carefully selecting the freshest ingredients to achieving the perfect balance of spice and savor. Ready to embark on a culinary journey to the heart of Burma? Let's dive into the detailed, step-by-step process.
Tools Needed
- Pot
- Cutting board
- Knife
- Pestle and mortar
- Frying pan
Ingredients
- Chicken breasts
- Salt
- Shallots
- Red shallots
- Chili peppers
- Turmeric powder
- Sugar
- Seasoning powder
- MSG
Step-by-Step Instructions
Step 1. Prepare the Chicken and Aromatics
- Boil chicken breasts with salt until cooked. Cool and then pound until flat, then tear into strips.
- peel, wash, and thinly slice them. Fry in batches until golden brown and crispy. Set aside.
Step 2. Make the Chili Paste and Cook the Chicken
- Roast the chili peppers until cooked and fragrant. Pound into a fine paste.
- Fry the chicken strips until crispy or firm, using the oil from frying the shallots. Set aside.
- In the same pan, reduce heat to low. Add the chili paste and stir-fry with the remaining oil until fragrant.
Step 3. Combine and Season
- Add turmeric powder, fried chicken, sugar, seasoning powder, MSG, and salt. Stir-fry until well combined and the chicken is coated in the chili paste.
Step 4. Serve
- Serve hot with rice, boiled eggs, or vegetables.
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Tips
- Use medium heat when frying to prevent burning.
- Add salt when roasting chilies to reduce pungency.
- Adjust the amount of turmeric and chili to your preference.
- This chili paste can be stored in the refrigerator for up to a week.
Nutrition
- N/A
FAQs
1. How long does Burmese chicken chili paste last?
Properly stored in an airtight container in the refrigerator, your homemade paste should last for 2-3 weeks. Freezing extends its shelf life to several months.
2. Can I adjust the spice level?
Absolutely! Start with fewer chilies and gradually add more to your taste. You can also control the heat by removing the seeds and membranes from the chilies before processing.
With this recipe, you've unlocked the key to consistently delicious and authentic Burmese flavors. Now you can easily elevate your favorite dishes with the vibrant heat and complex umami of homemade chili paste. Enjoy the satisfying results of your culinary adventure!