BURMESE CHICKEN STEW

This spicy tasting root ,ginger used fresh is an indispensable ingredients in every asian cuisine.the brown skin is usually peeled off before use.The recipes called for lot of ginger and garlic.Out of curiosity I tried this recipes from the blog she simmer .It has strong taste of ginger.

BURMESE CHICKEN STEW

Ingredients;
8 medium bone in,skin on chicken thigh
1 whole head of garlic,pell,clice thinly
2 cup fresh young ginger,julienned
1 medium size yello onion,peeled and cut into slices
1/4 cup light soy sauce
3 tbsp fish sauce or 2 tsp salt
1/4 cup light brown sugar
1/4 cup chinese cooking wine
2 tbsp ground turmeric
1 tsp ground coriander
1 tbsp cornstarch
1/2 tsp black pepper corn ground
1 cup water (if not enough,add bit more)

Method;
1.Set a pan over medium high heat.when the pan is hot,add the chicken thigh,skin side down.leave chicken alone until you get a good sear on the skin sides.
2.In meantime quickly whisk together the remaining ingredients except the ginger and garlic and onion.
3.Once the chicken is browned on the skin side,flip them so that the skin side is now on top.drain off excess fat.
4.scatter the julienned ginger and sliced garlic on top of the chicken and pour the seasoning mixture over the chicken.Reduce the heat to medium and close the lid for 20 minutes.
5.add sliced onion,closed the lid nd let the stew cooked for 20 minutes.serve warm