Friday, May 25, 2018

Burmese Chet-Tha Chin Paung - Roselle Leaves with Chicken

Chin Paung Chicken
Chin Paung Ywet or roselle leaves have a lovely tang. When roselle leaves are not available, sorrel can be substituted. Both have a tangy, citrusy flavour that taste great in their uncooked forms in salads and sauces.

Roselle Leaves

Sorrel Leaves
Even though they don't look anything like each other, they taste almost the same and can be cooked with shrimp, chicken or any meat. The greens tend to turn black when heat is applied to them, so I like to mix them with regular chopped spinach to cut back on the tang and to make them look green and vibrant.
Gongura Pickle
A touch of gongura pickle, available in Indian markets, gives this dish a punch of added flavour. Gongura is the South Indian name for roselle leaves.

1 lb. skinless & boneless chicken thighs, cut in bite-size pieces
1 tsp. gongura pickle (optional)
1 Tbsp. vegetable oil
1 Tbsp. fish sauce
1/2 tsp. turmeric powder
salt to taste

1 bunch/bundle of roselle/sorrel leaves, chopped
1/2 pkg. frozen & chopped spinach
1 large tomato, diced
1 large onion, minced
10-12 garlic cloves, minced
3-4 green chilies, minced
4 Tbsp. vegetable oil
salt to taste

  1. Marinate chicken pieces in next five ingredients for 20-30 minutes.
  2. Heat oil and brown onions and garlic.
  3. Add tomatoes and green chilies and stir-fry until tomatoes break down.
  4. Add chicken and stir well.
  5. Cover and simmer for 20 minutes until chicken is cooked.
  6. Add chopped leaves and stir-fry until oil resurfaces.
  7. Adjust salt to taste and serve with hot, steamed rice.

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