Roast Chicken Burmese Style: Aromatic Comfort from the Far East

The thrill of a long weekend is often amplified by the opportunity to explore new horizons, not just geographically, but culinarily. On a recent four-day escape, my husband and I played a game, naming four countries we’d virtually visit through our meals: Brazil, Italy, Poland, and then, Myanmar. It was this last destination that inspired this deeply satisfying Roast Chicken Burmese Style, a dish that promised a journey of fragrant spices and tender, succulent chicken. It’s the kind of meal that feels both deeply nourishing and excitingly novel, a perfect reflection of that brief, delightful sojourn.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4-6
• Yield: 1 whole chicken
• Dietary Type: Dairy-Free

Ingredients

• 3 lbs chicken parts (a whole cut-up chicken or a mix of thighs and drumsticks work beautifully)
• 1/2 – 3/4 teaspoon cayenne pepper (adjust to your spice preference)
• 2 tablespoons thick soy sauce (sometimes labeled as dark soy sauce, for color and depth)
• 1/3 cup oil (a neutral oil like vegetable or canola is ideal)
• 2 medium onions
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 2 inches fresh ginger
• 1/4 cup dried mushroom
• 8 cloves garlic

Equipment Needed

• Large bowl for marinating
• Heavy-bottomed pot or Dutch oven with a lid
• Strainer or slotted spoon
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Serving platter

Instructions

This Burmese-style roast chicken is a symphony of flavors and textures, built layer by aromatic layer. The process begins with preparing the chicken and infusing it with the foundational spices.

1. Prepare the Chicken and Marinade: Begin by thoroughly washing and patting dry your chicken parts. In a large bowl, toss the chicken with salt, cayenne pepper, black pepper, and the thick soy sauce. Ensure each piece is evenly coated. Let this marinate while you prepare the aromatics.

2. Infuse the Oil with Ginger: Take your 2-inch piece of fresh ginger. Scrape off the skin and then slice it thinly, about 1/8 inch thick. Further cut these slices into strips of the same width, creating delicate ginger matchsticks. Heat the oil in your heavy-bottomed pot or Dutch oven over medium heat. Carefully add the prepared ginger strips and fry them until they turn a light, toasty brown. This process infuses the oil with a wonderful ginger aroma. Using a strainer or slotted spoon, scoop out the fried ginger and set it aside. Do not discard the fragrant oil!

3. Brown the Chicken: Increase the heat of the ginger-infused oil slightly to medium-high. Carefully add the marinated chicken parts to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the chicken on each side until it develops a beautiful golden-brown hue. This searing step is crucial for developing flavor and locking in moisture. Once browned, remove the chicken from the pot and set aside.

4. Simmer the Base: Pour off any excess oil, leaving about 2 tablespoons in the pot. Return the pot to medium heat. Add 1 cup of water to the pot, along with the remaining soy sauce from the marinade and half of the fried ginger you set aside earlier. Bring this mixture to a gentle simmer.

5. Prepare the Remaining Aromatics: While the liquid simmers, prepare the other components. Place the dried mushroom in a bowl and cover with warm water to soak until they are fully swelled and softened. Once rehydrated, carefully clean them to remove any grit, then set them aside. Peel the onions and slice them thickly. Peel the garlic cloves and cut them in half lengthwise.

6. Tenderize the Chicken: Return the browned chicken parts to the pot with the simmering liquid. Lower the heat to low, cover the pot tightly, and let the chicken simmer gently. Allow it to cook until the chicken is tender. This will take approximately 45-50 minutes, depending on the size of your chicken pieces.

7. Incorporate Final Aromatics: Once the chicken is tender, correct the seasoning. Taste the braising liquid and add more soy sauce if you desire a deeper flavor, or more salt and pepper as needed. Now, add the prepared onions, garlic cloves, and the rehydrated mushrooms to the pot. Add another 1/2 cup of water. Continue to cook, uncovered, allowing the liquid to reduce and be absorbed by the chicken and vegetables until the sauce has thickened beautifully.

8. Garnish and Serve: While the chicken finishes cooking, arrange your serving dish. Scatter the remaining crisp ginger, the softened onions, and the tender garlic over the bottom of the platter. Carefully arrange the cooked chicken on top of this aromatic bed. This presentation not only looks appealing but also ensures every bite is infused with the complementary flavors.

Expert Tips & Tricks

• Mushroom Rehydration: For intensely flavored mushrooms, use hot water for soaking. If you’re short on time, a quick soak in boiling water for 10-15 minutes will also work. Don’t discard the mushroom soaking liquid; it can be strained and added to the braising liquid for an extra layer of umami.
• Ginger Aroma Control: Frying the ginger first releases its essential oils and creates a more complex, less pungent flavor than adding it raw later. Be watchful during this step, as ginger can go from golden to burnt very quickly.
• Chicken Cut Preferences: While a whole cut-up chicken is traditional, using only thighs and drumsticks will result in an even more succulent dish, as these cuts have more fat and are more forgiving during longer cooking times.
• Sauce Consistency: If you prefer a thicker sauce, you can remove the chicken and vegetables at the end and simmer the liquid a bit longer, or dissolve a teaspoon of cornstarch in a tablespoon of cold water and stir it into the simmering sauce until thickened.

Serving & Storage Suggestions

This Burmese-style roast chicken is a complete meal in itself, but it pairs wonderfully with steamed jasmine rice, which will soak up every last drop of the delicious sauce. A side of blanched greens, like bok choy or spinach, would offer a refreshing counterpoint.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a covered pot over low heat on the stovetop, or in a low oven (around 300°F / 150°C), adding a splash of water or broth if the sauce seems too thick. It can also be portioned and frozen for up to 2 months.

Nutritional Information

While precise nutritional values can vary based on specific ingredients and portion sizes, here’s an estimated breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	915.7 kcal	–
Calories from Fat	–	58%
Total Fat	59.1 g	90%
Saturated Fat	14.1 g	70%
Cholesterol	264.3 mg	88%
Sodium	1340.1 mg	55%
Total Carbohydrate	8.6 g	2%
Dietary Fiber	1.1 g	4%
Sugars	2.6 g	10%
Protein	83.2 g	166%

Note: The % Daily Value is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

Variations & Substitutions

• Spiciness: For those who love heat, consider adding a fresh chili pepper (sliced or minced) along with the garlic and onions in step 7.
• Vegetarian Option: While this recipe is chicken-focused, the aromatic base of fried ginger, garlic, onions, and mushrooms is fantastic on its own. You could adapt it for a hearty vegetable stew using firm tofu or hearty root vegetables like potatoes and carrots.
• Mushroom Variety: If dried shiitake mushrooms aren’t available, other dried mushrooms like wood ear or porcini can be used. Fresh mushrooms can also be used, though they will release more water during cooking.

FAQs

Q: Can I use a different type of soy sauce?
A: While thick or dark soy sauce is recommended for its color and depth, regular soy sauce can be used. You might need to reduce the cooking time slightly as it’s less viscous.

Q: How can I make the chicken even more tender?
A: Ensure you are simmering on a low heat, covered tightly. Overcooking can dry out the chicken, so aim for tenderness rather than falling-off-the-bone.

Q: What if I don’t have dried mushrooms?
A: Fresh mushrooms can be used, but they will add more moisture to the dish. Use about 1 cup of sliced fresh mushrooms and add them in step 7.

Q: Is it okay to leave the ginger skin on?
A: It’s best to scrape the ginger skin off before slicing and frying. While edible, the skin can be tough and slightly bitter.

Q: How long does the fried ginger last?
A: The reserved fried ginger can be stored in an airtight container at room temperature for a few days, or in the refrigerator for up to a week, and can be added to other stir-fries or noodle dishes.

This Burmese-style Roast Chicken is more than just a meal; it’s an invitation to explore the rich tapestry of Southeast Asian flavors. The fragrant ginger, pungent garlic, and savory soy sauce come together to create a dish that is both comforting and exotically delicious. I encourage you to try this recipe, perhaps on a weekend when you have a little extra time to savor the cooking process. Share your experiences, and perhaps discover your own culinary adventures along the way!