with Burmese cuisine, kyazan hinga, sometimes called kyazan chet, is a dish of glass noodles with chicken consommé. It contains shrimp, garlic, pepper, dried daylily buds, bean curd peel, mushrooms, and occasionally fish balls.
Time
Prep20min
Cook40min
Total60min
Ingredients
4-5 dried red chilies (soaked in warm water)
4 cloves garlic
1-inch piece of ginger
2 stalks lemongrass (white part only)
2 shallots or 1 small onion
1 teaspoon turmeric powder
1 teaspoon paprika or chili powder
1 teaspoon shrimp paste (optional)
2 tablespoons vegetable oil
Salt to taste
1 whole chicken (cut into pieces)
2-3 potatoes (peeled and quartered)
2 tomatoes (quartered)
2 cups chicken broth or water
1 cup coconut milk
Fresh coriander leaves for garnish
Fish sauce or soy sauce (optional, for seasoning)
Instructions
1. Curry Paste
After draining, transfer the soaking red chilies to a food processor or blender. Incorporate the following ingredients: garlic, ginger, lemongrass, shallots/onion, turmeric powder, paprika/chili powder, vegetable oil, and a dash of salt. Mix until a smooth paste forms. Put away.
2. Cooking Curry
In a big saucepan, heat some oil. Add the curry paste and cook for 3–4 minutes over medium heat, or until aromatic. When the chicken pieces begin to brown, add them to the saucepan and simmer. Add the potatoes and tomatoes and stir for a few minutes with the chicken and curry paste. Make sure the water or chicken broth covers the potatoes and chicken as you pour it in. Heat it until it gently boils. Once the chicken and potatoes are well cooked, reduce the heat, cover the pot, and simmer for 20 to 25 minutes. After adding the coconut milk, simmer for a further five to ten minutes.
3. Serving
If necessary, taste and adjust the flavor with salt or a little amount of soy sauce or fish sauce. Garnish with fresh coriander leaves after cooking. Serve hot Kyarzan Hinga with your favorite side dish or over steaming rice.