Bowl of Chicken with Potatoes
(click to enlarge)

Chicken with Potatoes


Burma - Shan   -   Gaeng Gai Sai Aloo
Makes:
Effort:
Sched:
DoAhead:  		 13 cups
**
2 hrs
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 the cardboard breasts we get around here. 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, or they are available on line from Yoma Myanmar in Boston. 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 Thai / Southeast Asian Chilis 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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