Bowl of Chicken with Potatoes
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Chicken with Potatoes
Burma - Shan
  -   Gaeng Gai Sai Aloo
Makes
Effort:
Sched:
DoAhead:  
13 cups  
**
2 hr  
Yes
This is a substantial and flavorful soup that could be a stew with a little less water. It has little chili bite and no overwhelming flavors that might put some people off.



1-1/4
1-1/2
1
5
-------
1-1/2
2
1
1/2
1
-------
3
5
-------
1/2
1/2
#
#
#
oz
---
T

t
t
T
---
T
c
---
c
c
Chicken meat (1)  
Potatoes (2)
Plum Tomatoes
Shallots
-- Seasonings
Tua Nao Disk (3)
Lemon Grass (4)
Turmeric
Chili Powder (5)
Salt
------------------
Oil
Water
-- Finish
Cilantro Leaves
Scallions
Prep   -   (40 min)
  1. Cut CHICKEN into bite size pieces.
  2. Peel POTATOES and cut into about 3/4 inch dice. Hold in cold water until needed.
  3. Scald TOMATOES one minute in boiling water (1-1/2 minutes for Plum Tomatoes). Quench in cold water and peel. Cut into 3/4 inch dice.
  4. Slice SHALLOTS in half lengthwise and slice crosswise about 1/8 inch wide. Mix with Tomatoes.
  5. IF using TUA NAO, toast a disk over flame or in a dry pan until slightly darkened. Let cool thoroughly, then grind in your spice grinder. IF not using Tua Nao, use 1 t Dark Miso.
  6. Remove hard outer leave of LEMON GRASS stalks. Cut off hard root end. Bruise the bottom 6 inches of each with your kitchen mallet, then cut the bruised section into 3 inch pieces. Discard the top section.
  7. Mix all Seasoning items.
  8. Chop CILANTRO and SCALLIONS small for Finish. Mix.
Run   -   (1-1/4 hrs)
  1. In a heavy bottomed pot, heat OIL over medium heat. Stir in Chicken, Tomato mix and Seasoning mix. Stir until Oil is well distributed. Continue to cook, stirring a few times, until Chicken has lost its raw color.
  2. Stir in Water. Bring to a boil and simmer covered for about 10 minutes.
  3. Drain Potatoes and stir in. Bring back to a boil and simmer covered until both Potatoes and Chicken are tender, about 40 minutes.
  4. Just before serving stir in Cilantro mix. Serve hot.
NOTES:
  1. Chicken:   Weight is skinless and boneless. I always use Thigh and Leg meat which has much better flavor and Texture than other parts. The pattern recipe calls for a whole 2-1/2 pound chicken cut into small pieces, or 2 pounds of chicken legs cut into several pieces, so you can go that way if you want. I like the service flexibility of boneless chicken meat.
  2. Potatoes:   White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.
  3. Tua Nao Disks:   These are disks of dried fermented soybean paste. You can make them per our recipe Tua Nao Paste, Disks. Subst: If you don't have the disks, use 1 teaspoon Japanese dark miso in this recipe.
  4. Lemongrass:   These tough grass stems are now widely available in North American markets that serve a Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemon Grass page.
  5. Chili Powder   The pattern recipe calls for Cayenne, but I usually use Indian Khandela or Reshampatti which are a little less hot but with more flavor. Use your own best judgement here. For details see our Chili page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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