Village boys' chicken from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday cabbage-shallot refresher

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sir_ken_g on September 19, 2016

    The Burmese always eat this over rice and so they need lots of gravy.

  • TrishaCP on April 26, 2016

    I messed up and added 1 cup too much water, but even still this is great. I used boneless skinless thighs and they worked just fine. The chayote really soak up the flavors from the sauce and are truly delicious.

  • JoanN on July 04, 2013

    I liked the chicken. I loved the sauce. At the last minute I decided to serve this over leftover white rice and I’m so glad I did. I kept pushing the chicken aside to gobble up every last bit of chayote and sauce-soaked rice. If I were to make this again, I’d go with cubed skinless, boneless thighs. The chicken skin is flabby and has to be removed anyway and I doubt the bones add all that much more flavor.

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