Kyettha Sikyan Yakyan

Kyettha Sikyan Yakyan Recipe from Burma with Ground Turmeric and Lemongrass

Region / culture: Burma | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Kyettha Sikyan Yakyan is a traditional Burmese chicken dish that is bursting with flavor from a combination of spices and aromatics. This dish is perfect for those who enjoy a bit of heat and a lot of savory goodness.

History

Kyettha Sikyan Yakyan has been a staple in Burmese cuisine for generations. The dish is known for its bold flavors and comforting qualities, making it a favorite among locals and visitors alike.

Ingredients

1 tbsp corn oil or peanut oil
0.13 tsp ground turmeric
2 tbsp onion, thinly sliced
0.5 tsp ginger, chopped
1 clove garlic, sliced
0.5 tsp dried hot red chile flakes
1 stalk lemongrass, cut into 4-inch pieces and lightly pounded
1 cornish game hen, including giblets, cut into 8 pieces
1 tbsp fish sauce
0.5 tsp salt
1 cup chicken broth

How to prepare

Heat oil in a wok or frying pan. Add turmeric, onion, ginger, garlic, and chili flakes. Stir-fry over medium heat for 1–2 minutes. Add lemongrass. Stir-fry for another minute. Add chicken and fry for 5 minutes, stirring constantly. Add fish sauce, salt, and broth. Bring to a boil. Cover the pan and cook over low heat for 30 minutes until the sauce thickens. Serves 4 people.

Variations

For a vegetarian version of Kyettha Sikyan Yakyan, you can substitute tofu or tempeh for the chicken. Additionally, you can add vegetables such as bell peppers, carrots, and snow peas for added texture and flavor.

Cooking Tips & Tricks

To enhance the flavors of Kyettha Sikyan Yakyan, be sure to use fresh ingredients and adjust the level of heat to your preference. Additionally, be sure to cook the chicken until it is tender and the sauce has thickened to perfection.

Serving Suggestions

Kyettha Sikyan Yakyan is best served with steamed rice and a side of fresh vegetables for a complete and balanced meal.

Cooking Techniques

The key to making Kyettha Sikyan Yakyan is to stir-fry the aromatics and spices until fragrant before adding the chicken. This will help to develop the flavors of the dish and create a rich and aromatic sauce.

Ingredient Substitutions

If you do not have lemongrass on hand, you can substitute with a few strips of lemon zest for a similar citrusy flavor. Additionally, you can use soy sauce as a substitute for fish sauce if needed.

Make Ahead Tips

Kyettha Sikyan Yakyan can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the dish on the stovetop before serving.

Presentation Ideas

To elevate the presentation of Kyettha Sikyan Yakyan, garnish with fresh cilantro leaves and a squeeze of lime juice before serving. Serve in a decorative bowl for an added touch of elegance.

Pairing Recommendations

Kyettha Sikyan Yakyan pairs well with a crisp white wine or a light lager beer. For a non-alcoholic option, try serving with a refreshing iced tea or sparkling water.

Storage and Reheating Instructions

Store any leftovers of Kyettha Sikyan Yakyan in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Kyettha Sikyan Yakyan contains approximately 200 calories.

Carbohydrates

Each serving of Kyettha Sikyan Yakyan contains approximately 5 grams of carbohydrates.

Fats

Each serving of Kyettha Sikyan Yakyan contains approximately 8 grams of fats.

Proteins

Each serving of Kyettha Sikyan Yakyan contains approximately 20 grams of proteins.

Vitamins and minerals

Kyettha Sikyan Yakyan is rich in vitamins and minerals, including vitamin C, vitamin B6, iron, and potassium.

Alergens

This recipe contains fish sauce, which may be an allergen for some individuals.

Summary

Kyettha Sikyan Yakyan is a nutritious dish that is high in proteins and healthy fats, making it a satisfying meal option.

Summary

Kyettha Sikyan Yakyan is a flavorful and aromatic chicken dish that is sure to impress. With a combination of spices, aromatics, and tender chicken, this dish is a must-try for any lover of Burmese cuisine.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Kyettha Sikyan Yakyan. It was many years ago, when I was just a young girl living in a small village in Myanmar. My grandmother was a renowned cook in the village, and she had passed down many delicious recipes to me over the years. But this recipe was unlike anything I had ever seen before.

I had been wandering through the bustling market one day, when I came across a small stall run by an elderly woman. She was cooking up a storm, the tantalizing aroma of spices and herbs wafting through the air. Curious, I approached her and asked what she was making. She smiled warmly and told me that she was making Kyettha Sikyan Yakyan, a traditional Burmese dish that was beloved by all who tasted it.

Intrigued, I watched as she deftly chopped vegetables, ground spices, and cooked the meat to perfection. She explained each step to me, and I listened intently, committing every detail to memory. When the dish was finally ready, she offered me a taste, and I was utterly captivated by the rich flavors and complex layers of spice.

From that moment on, I was determined to learn how to make Kyettha Sikyan Yakyan for myself. I begged the elderly woman to teach me her recipe, but she simply smiled and told me that the secret to a truly great dish lies not in the ingredients, but in the love and care that you put into every step of the cooking process.

Undeterred, I set out to recreate the dish on my own. I spent hours poring over cookbooks, experimenting with different combinations of spices and ingredients, and seeking out advice from other talented cooks in the village. Slowly but surely, I began to piece together the puzzle of Kyettha Sikyan Yakyan, each attempt bringing me closer to perfection.

Finally, after many failed experiments and countless hours spent slaving over a hot stove, I managed to recreate the dish that had captured my heart so many years ago. The flavors were just as I remembered them – bold, aromatic, and utterly delicious. I couldn't believe that I had finally mastered the art of Kyettha Sikyan Yakyan.

From that day on, the dish became a staple in my household. I would cook it for my family and friends, who never failed to be impressed by the depth of flavor and complexity of the dish. They would often ask me for the recipe, but I would simply smile and tell them that the secret to a truly great dish lies not in the ingredients, but in the love and care that you put into every step of the cooking process.

As the years went by, I continued to hone my skills as a cook, learning new recipes and techniques from a variety of sources. But Kyettha Sikyan Yakyan always held a special place in my heart, reminding me of that fateful day in the market when I first discovered its magic.

And so, as I sit here now, an old woman with a lifetime of cooking experience behind me, I can't help but feel grateful for the joy that this recipe has brought me. It's not just a dish to me – it's a reminder of the power of food to connect us, to bring us together, and to nourish both body and soul.

And so, I pass on this recipe to you, my dear grandchild, in the hopes that you too will find joy in the art of cooking, and that this dish will bring you as much happiness as it has brought me. Remember – the secret to a truly great dish lies not in the ingredients, but in the love and care that you put into every step of the cooking process. Happy cooking, my dear.