Set Hnit Myo Hincho

Set Hnit Myo Hincho Recipe - Burmese Chicken and Vegetable Stir Fry

Region / culture: Burma | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Set Hnit Myo Hincho is a traditional Burmese dish that is packed with a variety of vegetables and protein. This flavorful and nutritious dish is perfect for a hearty meal.

History

Set Hnit Myo Hincho has been a popular dish in Myanmar for generations. It is a dish that is often enjoyed during special occasions and family gatherings. The combination of meat, vegetables, and eggs makes it a well-balanced meal that is both delicious and satisfying.

Ingredients

125 g (4 oz) of chicken, duck, or pork meat
2 tbsp of oil
2 onions, sliced
6 cloves of garlic, sliced
6 slices of boiled pork liver
1 tbsp of soy sauce
1 small choko
0.25 cup of bean sprouts
0.25 cup of shredded cabbage
0.25 cup of shredded cauliflower
0.25 cup of sliced green beans
0.25 cup of dried mushrooms, soaked
0.25 cup of dried wood fungus, soaked
1 sprig of tender celery leaves
2 spring onions
2 eggs
4 cups of water
salt and pepper to taste

How to prepare

Slice the poultry or pork meat into thin strips.
In a wok, fry the onions and garlic in hot oil.
Add the sliced meat and liver and stir well.
Put in all the vegetables. Cover and cook for 1 – 2 minutes or until the vegetables look slightly wilted.
Transfer the contents to a large saucepan. Add 4 cups of water and cook over high heat. As soon as the mixture boils, add unbeaten eggs and stir rapidly.
Add salt and pepper to taste. Cook for 1 – 2 minutes more. Serve hot.

Variations

You can add different vegetables such as bell peppers, carrots, or broccoli to customize the dish to your liking.
For a vegetarian version, you can omit the meat and liver and add tofu or tempeh instead.

Cooking Tips & Tricks

Make sure to slice the meat thinly to ensure quick and even cooking.

- Be sure to stir the ingredients well to ensure that they are evenly cooked.

- Adjust the seasoning to your taste preferences by adding more or less salt and pepper.

Serving Suggestions

Serve Set Hnit Myo Hincho hot with steamed rice or noodles for a complete meal.

Cooking Techniques

The key cooking techniques for this dish include stir-frying the ingredients in a wok and then simmering them in water to create a flavorful broth.

Ingredient Substitutions

You can substitute the meat with chicken, beef, or tofu for a different flavor profile.

Make Ahead Tips

You can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Garnish the dish with fresh herbs such as cilantro or green onions for a pop of color and flavor.

Pairing Recommendations

Set Hnit Myo Hincho pairs well with a side of pickled vegetables or a spicy dipping sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Set Hnit Myo Hincho contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Set Hnit Myo Hincho is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake.

Fats

The oil used in this recipe provides healthy fats that are essential for overall health and well-being.

Proteins

This dish is rich in protein from the meat, liver, and eggs, making it a great option for those looking to increase their protein intake.

Vitamins and minerals

Set Hnit Myo Hincho is packed with a variety of vegetables, providing essential vitamins and minerals such as vitamin C, vitamin A, and potassium.

Alergens

This recipe contains eggs and soy sauce, which may be allergens for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

Set Hnit Myo Hincho is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Set Hnit Myo Hincho is a delicious and nutritious Burmese dish that is perfect for a satisfying meal. Packed with a variety of vegetables and protein, this dish is sure to become a family favorite.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Myanmar. I remember it like it was yesterday - the hot sun beating down on the dusty streets, the smell of spices wafting through the air, and the sound of laughter coming from the market.

I had always loved to cook, even as a child. My mother was an excellent cook, and she had taught me everything she knew. But I was always eager to learn more, to try new recipes and experiment with different flavors. So when I heard about a famous dish called Set Hnit Myo Hincho, I knew I had to learn how to make it.

I asked around the village, but no one seemed to have the recipe. Some said it was a closely guarded secret, passed down through generations. Others said it was only made by the most skilled cooks in the region. But I was determined to find it.

One day, while I was at the market buying fresh vegetables and herbs, I overheard two women talking about the dish. They were discussing the ingredients and the cooking techniques, and I listened intently, trying to commit everything to memory. When they finished, I approached them and asked if they would be willing to share the recipe with me.

At first, they were hesitant. They said that the recipe had been in their families for centuries, and they weren't sure if they could trust me with such a precious secret. But I pleaded with them, telling them how much I loved to cook and how eager I was to learn. Eventually, they relented and agreed to teach me how to make Set Hnit Myo Hincho.

We spent the entire afternoon together, chopping vegetables, grinding spices, and simmering the dish over a hot fire. They showed me their techniques, explaining the importance of each ingredient and the precise timing required to achieve the perfect balance of flavors. And as we cooked, we laughed and shared stories, forming a bond that would last a lifetime.

When the dish was finally ready, we sat down to eat. The aroma that filled the air was intoxicating, and as I took my first bite, I knew that I had discovered something truly special. The flavors were complex and bold, the textures rich and satisfying. It was unlike anything I had ever tasted before, and I was filled with a sense of pride and accomplishment.

From that day on, Set Hnit Myo Hincho became a staple in my kitchen. I would make it for special occasions, sharing it with friends and family who would marvel at its deliciousness. And as the years passed, I would continue to perfect the recipe, adding my own twists and tweaks to make it truly my own.

Now, as I sit here in my kitchen, surrounded by the aromas of simmering spices and bubbling pots, I can't help but feel grateful for that fateful day when I stumbled upon the recipe for Set Hnit Myo Hincho. It has brought me joy, laughter, and a deep connection to my heritage. And as I pass it down to future generations, I know that it will continue to bring people together, just as it brought me closer to those two women in the market so many years ago.