Myanmar Kitchen

Chinese-style Roast Chicken Chinese-style Roast Chicken Ingredients: 1 chicken, about 2 1/2 – 3 lbs 4 garlic, lightly pounded 1-inch piece ginger, peeled and sliced Marinade: 3 tablespoons soy sauce 1 1/2 tablespoons honey 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese rose wine (or Shaoxing wine) 1/2 teaspoon sesame oil 1/4 teaspoon salt 3 dashes white pepper Skin Coating: 1 tablespoon Chinese rice vinegar (clear in color) 1/2 teaspoon honey 1/4 teaspoon Chinese rose wine Method: Clean the chicken with water and pat dry inside and out. Truss the chicken. (I did only the legs part and not whole body.) Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag. Pour the remaining Marinade into the bag and marinate the chicken overnight. You can turn the plastic bag to make sure that the chick...

Clay Pot Chicken with Mushroom  pictures Next Back Recently, my friend told me that I should be sharing more everyday recipes on Rasa Malaysia—meaning homey recipes that can be served on a constant basis. Truth be told, I cook and eat mostly everyday dishes at home. I mean, blog aside, most of the recipes I make are humble, everyday dishes that you will want to eat over and over again, without ever getting bored.  Clay pot chicken with mushroom  is one of them. I don’t know why it has taken me this long to share this wonderful recipe; I guess the notion that it is not that visually appealing is the main reason. Anyway, during winter months, I use my clay pot almost once a week. I have so many recipes that can be easily prepared in a clay pot, for examples: Taiwanese 3-Cup Chicken, Sesame Oil Chicken, Cantonese Beef Stew, Malaysian Yong Tow Foo, Curry Fish Head,  Bak Kut Teh , pork belly in soy sauce, and braised...