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Roast Chicken Burmese Style
Mi Mi Khaing
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3 pounds or 9 good pieces chicken
1 teaspoon salt
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon black pepper
2 tablespoons thick soy sauce
2 inches ginger root
1/3 cup oil
1/4 cup dried mushrooms
2 medium onions
8 garlic cloves
Disjoint chicken into 9 best pieces. Wash and rub with salt, cayenne pepper, black pepper, and soy sauce.
Scrape ginger root, slice in 1/8-inch slices, then cut into strips 1/8-inch wide.
Heat oil. Fry ginger till light brown. Drain. Add chicken to the oil and brown it on each side.
Add 1 cup water with remaining soy from marinade and half the fried ginger. Lower heat and let simmer, covered.
Soak mushrooms in water till swelled. Clean carefully. Peel onions and slice thickly. Peel garlic and halve cloves lengthwise.
When chicken is tender, correct seasoning, adding more soy as desired. Add onions, garlic, mushrooms, and 1/2 cup water, and cook till water is absorbed.
Arrange serving dish with crisp ginger, onions, and garlic over chicken.

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