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Kachin Chicken Curry (ၾကက္ကခ်င္ခ်က္)

(Burmese)

ဒီတစ္ပတ္ကေတာ့ ထူးထူးၿခားၿခား ကခ်င္ရိုးရာအစားအစာတစ္ခုၿဖစ္တဲ႔ ၾကက္ကခ်င္ခ်က္ကို စာဖိုမႈး မအိသက္္ေၿပာၿပထားတဲ႕အတိုင္းေလးလိုက္ခ်က္ၾကည့္လိုက္ရေအာင္

ဒီဟင္းေလးကိုကခ်င္လူမ်ိဳးေတြကျမစ္ႀကီးနားမွာဆိုရင္ငွက္ေပ်ာဖက္ေလးနဲ႔ေပါင္းၿပီးမွ ငွက္ေပ်ာဖက္နံ႔သင္းသင္းရေစရန္ မီးေအးေအးနဲ႔ ေပါင္းစားတယ္လို႔ ဆိုပါတယ္။ စားတဲ့အခါမွာလဲ ငွက္ေပ်ာရြက္မွာထမင္းပူပူနဲ႔ ခင္းစားၾကပါတယ္တဲ့။ သဘာ၀ အနံ႔အရသာအတိုင္းေပါ့ေနာ္။ ကခ်င္ဟင္းေတြကမ်ားေသာအားျဖင့္အခ်ဥ္ဓါတ္ကိုဦးစားေပးၾကပါတယ္။ကင္ပြန္းခ်ဥ္ရြက္ကို ပါေအာင္ထည့္ရပါတယ္။မွ်စ္ခ်ဥ္ထည့္ခ်က္လဲရပါတယ္ေနာ္။တခ်ိဳ႕အရည္နဲ႔ခ်က္သလိုပံုမွာျပထားတဲ႕အတိုင္းခပ္ေျခာက္ေျခာက္ခ်က္ၿပီး ငွက္ေပ်ာရြက္နဲ႔ ျပန္ထုပ္စားၾကတာလဲရွိပါတယ္တဲ့။ ၾကက္ကခ်င္ခ်က္ေလးကို စခ်က္ၾကည့္ၾကရေအာင္

 

ပါ၀င္ပစၥည္းမ်ား

ၾကက္သား – ၁ ပိႆာ

 ၾကက္သြန္ျဖဴ – ၁၀ တက္

င႐ုတ္သီးစိမ္း – ၂၅ က်ပ္သား (အစပ္အနဲအမ်ား လိုသလိုခ်ိန္ဆပါ)

ပင္စိမ္း – ၂ စည္း

စီ ရွမ္းနံနံ – ၂ စည္း

စီ ဖက္ဖယ္ရြက္ – ၄ စည္း

ကင္ပြန္းခ်ဥ္ရြက္ – ၂ စည္း

မွ်စ္ – အေသး (၅ တက္ခန္႔)

 ဆား – အနည္းငယ္

 ဆႏြင္း – အနည္းငယ္

င႐ုတ္ေကာင္းမႈန္႔ – အနည္းငယ္

 ငံျပာရည္ – အနည္းငယ္

 ႀကံမဆုိင္ – ၁ ထုပ္ (၁၀ သားခန္႔)

 

၁။ ကခ်င္ခ်က္မွာေတာ့ ၾကက္သားကို အ႐ိုးေရာ အသားေရာ သံုးပါတယ္။ အတံုးကို ေသးေသး ေလးမ်ားတံုးထားေပးပါ။ ၾကက္သြန္နီ၊ ျဖဴ၊ င႐ုတ္သီးစိမ္း ခပ္ညက္ညက္ေထာင္းထားပါ။

၂။ သန္႔စင္ၿပီး တံုးတစ္ထားၿပီးသား ၾကက္သားတံုးမ်ားႏွင့္ပင္စိမ္း၊ ရွမ္းနံနံ၊ ဖက္ဖယ္ရြက္ စတာေတြကို ပါးပါးလွီးၿပီးေရာထားပါ။ ကင္ပြန္းခ်ဥ္နဲ႔ မွ်စ္ခ်ဥ္ေသးေသးမ်ားကို ေထာင္းထားတဲ့ ၾကက္သြန္အေရာနဲ႔ အတူ ၾကက္သားနဲ႔ထည့္နယ္၊ ဆား၊ ဆႏြင္း၊ င႐ုတ္ေကာင္း၊ ငံျပာရည္တို႔ျဖင့္ နယ္ဖတ္ထားေပးပါ။

 ၃။ ဆီသတ္ၿပီး ခ်က္တာမဟုတ္ဘဲ လံုးခ်က္မွာမို႔ အခ်ိန္ကုန္ ဆီကုန္အလြန္သက္သာပါတယ္။

ခ်က္မဲ့အိုးထဲတန္းထည့္ၿပီးဆီပါေလကာနဲ႔လံုးခ်က္ခ်က္ေပးရပါမယ္။အနံ႔လဲေမႊးၾကက္သားလဲ အေရာင္ေျပာင္းလာရင္ေရအနည္းငယ္ထည့္ၿပီး ၾကက္သားႏူးသည္အထိ တည္ထားပါ။

၄။ ေရစပ္စပ္နဲ႔ စားခ်င္ရင္ ၾကက္သားႏူးၿပီး အရသာျမည္းကာ ေရက်န္အေနမွာ ခ်ထားလုိက္ပါ။ ခုဆိုရင္ အလြန္ေမႊးၿပီး ခ်ဥ္ခ်ဥ္စပ္စပ္နဲ႔ အရသာရွိလွေသာ ၾကက္ကခ်င္ခ်က္ေလးကို ထမင္းပူပူနဲ႔ စားလို႔ရပါၿပီ။ အထက္ပါ Ingredients မ်ားကို City Mart မွာ ၀ယ္ယူရရိွႏိုင္ပါတယ္။

 

(English)

This recipe is the Kachin recipe that my chef taught me. As it is an appetizing as well as my favourite dish, I dedicate this for the City Mart lovers to cook it in your own kitchens. My chef resies in Myit Kyi Na. The Kachins wrap the dish in a banana leaf and steam it to put the scent of banana leaf into life while eating the dish. It is also served on a banana leaf together with warm rice. The scent and the taste of nature.

            Kachin dishes mostly favour the sour taste. Kin Poon leaf is a must-added ingredient. The fermented bamboo shoots can also be added. Some cook this dish as a soup but it can be cooked in a dried form and wrapped in a banana leaf as shown in the recipe here.

            Let’s get down to cooking.

-       Chicken                       1 Peik Thar

-       Onions

-       Garlic                          10 bulbs

-       Chillies                          25 Kyat Thar

-       Basil, Shan Nan Nan   2 bundles each

-       Phat Leaf                     4 bundles

-       Kin Poon Leaf             2 bundles

-       Bamboo shoot             5 small shoots

-       Salt                               As needed

-       Tumeric                       As needed

-       Pepper                          A little

-       Fish sauce                   As needed

-       Sour mustard               1 packet

 

Both the flesh and the bony parts of the chicken are used in Kachin dish. The chicken is chopped into small pieces. Pound the onion, garlic and chillies to an extent.

Knead the cleaned and chopped chicken with minced basil, Shan Nan Nan and Phat Leaf. Put the Kin Poon Leaf and bamboo shoots into the mixture of garlic, onion and chillies. Mix it with salt, turmeric, pepper and fish sauce.

As this is not cooked by putting into the heated oil, it saves much oil. It is transferred directly into the wok in which the curry will be cooked. () When there is good smell with changed chicken colour, add some water and heat it until the chicken is tender. 

If you want to eat it with little water in it, put the dish off from stove after the chicken is tender and when there is still some water left in it.

As for me, I prefer to cook it dry and then wrap it with the banana leaf to steam in light heat. There will also be the scent of banana leaf, of course!

And now, the sweet smelling, sour, hot and delicious dish of Kachin Chicken Curry can be eaten together with warm rice.

The ingredients of this dish were bought from City Mart. Eg. Phat Leaf, Basil, Shan Nan Nan etc

Sunny

He was born in Yangon, the

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