Aromatic chicken from the Shan hills (Khua haeng) from Burma: Rivers of Flavor by Naomi Duguid

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

Accompaniments: Tender greens salad with crispy fried shallots; Lima beans with galangal

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

  • TrishaCP on April 08, 2016

    This is an incredibly flavorful and (as promised) aromatic dish. I think this is my favorite so far from this book. The amount of ginger and garlic seems almost obscene but it works. I also kept the lime leaves and lemongrass stalks (smashed and tied in a knot) whole. To simplify, I used boneless and skinless chicken thighs.

  • Delys77 on June 26, 2013

    Pg. 167 I would repeat this one as it is very tasty. I did butcher the bone in chicken into smaller pieces, which did make for a juicy end result, but it was quite a bit of effort. There is a huge amount of garlic and ginger but this makes for a very aromatic dish. I would up the chile a bit next time and maybe leave the lime leaves whole so I can fish them out at the end. I also smashed and tied up the lemongrass so it could be removed. Overall very south east asian flavour profile with a tonne of flavour and lovely juicy chicken. Would repeat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.