Last updated on October 1st, 2023 at 05:39 am
An Authentic Burmese Chaaza Recipe is an exciting adventure because of its interesting combination of tastes, textures, and cultural influences. Chaaza, a delicious and fragrant stir-fry made with delicate meat, fresh veggies, and a symphony of spices, is a meal that perfectly exemplifies the spirit of Burmese cuisine. In this article, we will walk you through each step of making our genuine Burmese Chaaza Recipe so that you may enjoy this cuisine in the comfort of your own home.
Chicken, pig, or beef are all acceptable meat choices for a traditional Burmese Chaaza recipe. To ensure that the meat cooks uniformly in the stir-fry, slice it into thin strips or break it up into little pieces. As you get the fragrant sauce and veggies ready, set the meat aside.
The vibrant variety of fresh veggies used in making a Burmese Chaaza recipe, is part of what makes it so visually appealing and flavorful. Choose a variety of veggies, such as those that can be easily cut into thin strips or bite-sized pieces, such as bell peppers, carrots, onions, and snow peas. The secret to perfectly cooked veggies is cutting them all to the same size.
The robust and zesty aromas of the meat and veggies are highlighted by the enticing fragrant sauce. Combine spices like garlic, ginger, and chili paste with liquid seasonings like soy sauce, fish sauce, and a pinch of sugar to make the sauce. Put the sauce aside so the flavors may combine while the meat and veggies are cooking.
Cook the beef in a single layer in oil that has been heated over high heat in a large wok or pan. To ensure the meat browns evenly and is cooked thoroughly, heat it while stirring it periodically. Put the cooked meat on a platter and keep it warm in the oven while you prepare the veggies.
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If extra oil is needed, heat it up in the same wok or pan over high heat. Stir-fry the prepped veggies for a few minutes, or until they reach the desired texture and are gently caramelized. The veggies should still have their vivid color and firm texture if you prepare them just so.
Once the meat and veggies are done cooking, put them back in the wok or pan and add the fragrant sauce you made. Combine the ingredients and stir to coat the meat and veggies with the sauce. Let the flavors to combine and the sauce to gradually thicken by cooking for a few more minutes.
To finish off the Burmese Chaaza recipe and give it a pop of color and flavor, sprinkle some chopped scallions or cilantro on top before serving. This splash of greenery will elevate the dish’s aesthetics and flavor.
Chaaza is a Burmese favorite that is best enjoyed when still hot and served with steaming jasmine rice or fragrant coconut rice.
The Burmese Chaaza recipe makes a dish that is fascinating because it so skillfully displays the many tastes that have developed in Myanmar’s cuisine over the years. If you follow this Burmese Chaaza recipe to a ‘T’, you’ll be able to wow your family and friends with the delicious tastes of Burmese cuisine, straight from your own home.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love The Burmese Chaaza Recipe
1. Bold and Unique Flavors: The mix of fresh and fragrant ingredients gives the Burmese Chaaza recipe and dish its signature robust and unusual tastes. Tender chicken is slow-cooked in a spice mixture that may include turmeric, paprika, cumin, and coriander. The resulting blend of earthy and spicy tastes is exquisite. To complement the dish’s delicious taste and texture, it is topped with crispy fried onions and served with a side of pickled veggies. The sum of these parts is more than the sum of their parts, and the result is an explosion of taste in your tongue.
2. Nutritious and Healthy: The traditional Burmese Chaaza recipe and dish is a tasty and healthful option. Lean chicken breast is used to boost the protein content of the meal. The anti-inflammatory and immune-enhancing benefits of spices like turmeric are shown in this recipe. The pickled veggies on the side are an excellent way to acquire the probiotics your stomach needs.
3. Easy to Prepare: The Burmese Chaaza recipe’s accessibility is one of its many selling points. The whole process, including cooking, takes less than 30 minutes. To save time, the chicken may be prepared ahead of time or replaced with rotisserie chicken. The pickled veggies may be prepared in advance and kept in the fridge, making this a convenient alternative for weeknight dinners when time is of the essence. The recipe is extremely flexible, since items may be added or removed according on individual desire.
How To Make Our Burmese Chaaza Recipe
Ingredients: (8 Servings)
For the Main Recipe>
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 large onion, sliced
3 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups water
Fried onions (optional, for serving)
For the Pickled Vegetables:
2 cups sliced cucumber
1/2 cup sliced onion
1/2 cup sliced carrot
1/2 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1. In a large pot, heat the vegetable oil over medium-high heat. Add the onion and cook until soft and golden brown, about 5 minutes.
2. Add the garlic and ginger, and cook for another 1-2 minutes, until fragrant.
3. Add the chicken to the pot and cook for 5-7 minutes, until browned on all sides.
4. Add the paprika, cumin, coriander, turmeric, salt, and cayenne pepper to the pot, and stir to coat the chicken evenly with the spices.
5. Pour the water into the pot and bring to a boil. Reduce the heat to low and let the chicken simmer for 15-20 minutes, or until the chicken is cooked through and tender.
6. In a separate bowl, mix together the sliced cucumber, onion, carrot, rice vinegar, sugar, and salt to make the pickled vegetables. Let it sit at room temperature for at least 10 minutes before serving.
7. Serve the Burmese Chaaza hot, topped with fried onions and accompanied by the pickled vegetables.
Nutritional Information For The Burmese Chaaza Recipe
Saturated Fat: 1g
Prep Time: 15 minutes
Cooking Time: 30 minutes
Pots, Pans, and Cooking Equipment Needed for The Burmese Chaaza Recipe
Measuring cups and spoons
Best Way to Store Leftovers From The Burmese Chaaza Recipe
The best way to store leftovers for the Burmese Chaaza recipe is to place it in an airtight container and store it in the refrigerator for up to 3-4 days. When reheating, add a splash of water to the container and microwave for 2-3 minutes, stirring occasionally, or reheat on the stovetop. The pickled vegetables can be stored separately in an airtight container in the refrigerator for up to 1 week.
Substitutions For The Burmese Chaaza Recipe
Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts. You can also substitute chicken with tofu or tempeh for a vegetarian version.
Paprika: Smoked paprika can be used as a substitute for regular paprika.
Cumin: Ground coriander can be used as a substitute for cumin.
Rice vinegar: You can use apple cider vinegar or white vinegar as a substitute for rice vinegar.
Substitutions for a Vegetarian Version of The Burmese Chaaza Recipe
Substitute chicken with tofu or tempeh.
Use vegetable broth instead of water.
Tips and Tricks for Easier Creation
To save time, use pre-cut vegetables for the pickled vegetables.
If you don’t have a whisk, you can use a fork to mix the pickling liquid.
Use a sharp knife to cut the chicken into bite-sized pieces for even cooking.
Make the pickled vegetables in advance and store them in the refrigerator until ready to serve.
Double the recipe and freeze the leftovers for future meals.
Side Dishes and Desserts For The Burmese Chaaza Recipe
How To Serve The Burmese Chaaza Recipe
To serve the Burmese Chaaza, place the chicken on a large serving dish and top it with the fried onions. Serve the pickled vegetables on the side. This dish can be served with steamed rice or naan bread, and a side of roasted vegetables or cucumber salad. Enjoy!
FAQs About The Burmese Chaaza Recipe
Is the Burmese Chaaza Recipe Spicy?
The Burmese Chaaza recipe has a moderate level of spiciness due to the use of cayenne pepper and other spices. However, you can adjust the level of spiciness by adding more or less cayenne pepper according to your taste.
Can I Make the Burmese Chaaza Recipe Ahead of Time?
Yes, you can make the Burmese Chaaza recipe ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water to the container and microwave for 2-3 minutes, stirring occasionally, or reheat on the stovetop.
Can I use Chicken Thighs Instead of Chicken Breasts in the Burmese Chaaza Recipe?
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts in the Burmese Chaaza recipe. Chicken thighs will add more flavor and tenderness to the dish.
Can I Make a Vegetarian Version of the Burmese Chaaza Recipe?
Yes, you can make a vegetarian version of the Burmese Chaaza recipe by substituting chicken with tofu or tempeh, and using vegetable broth instead of water. The pickled vegetables served on the side are already vegetarian.
Are Pickled Vegetables Necessary for the Burmese Chaaza Recipe?
While pickled vegetables are traditionally served with Burmese Chaaza, they are not necessary. However, they add a nice tangy flavor and texture to the dish, making it a delicious and well-rounded meal.
Having personally fallen in love with the Burmese Chaaza recipe, I urge everyone to give it a go. There are numerous reasons why you should try this meal, but I’ll highlight a few of my favorites.
First of all, the taste profile is superb. The chicken is complemented by the spicy, earthy taste brought out by the combination of paprika, cumin, coriander, and turmeric. The richness of the chicken is well countered by the acidic and refreshing pickled veggies supplied on the side. The sum of these tastes is sure to be one you’ll never forget.
The second reason is because the Burmese Chaaza recipe is very nourishing and wholesome. Made with protein-rich chicken breast and a slew of vitamin- and mineral-rich veggies and spices, this dish is a winner all around. Probiotics, which are necessary for gut health, are present not just in the main dish but also in the pickled veggies offered on the side.
The Burmese Chaaza Recipe’s accessibility and potential for customization make it a must-try. There are simply a handful of easy procedures involved, and the ingredients are commonplace in most supermarkets. In addition, if you’re a vegetarian who enjoys this dish, you can simply swap out the chicken for tofu or tempeh.
Last but not least, if you want to wow your guests, try your hand at the Burmese Chaaza recipe. It’s a unique meal and a fun way to broaden your family’s culinary horizons.
In conclusion, you should definitely try out the Burma Chaaza recipe. It’s a recipe that everyone will love since it’s tasty, nutritious, and simple to prepare. An explosion of flavor from the combination of spices, juicy chicken, and sour pickled veggies.
- Large Pot
- Cutting board and Chef's knife
- Measuring cups and spoons
- Mixing bowl
- Vegetable Peeler
- Large spoon
- Serving bowls
For the Main Recipe:
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp vegetable oil
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 cups water
- Fried onions (optional, for serving)
For the Pickled Vegetables:
- 2 cups sliced cucumber
- 1/2 cup sliced onion
- 1/2 cup sliced carrot
- 1/2 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- In a large pot, heat the vegetable oil over medium-high heat. Add the onion and cook until soft and golden brown, about 5 minutes.
- Add the garlic and ginger, and cook for another 1-2 minutes, until fragrant.
- Add the chicken to the pot and cook for 5-7 minutes, until browned on all sides.
- Add the paprika, cumin, coriander, turmeric, salt, and cayenne pepper to the pot, and stir to coat the chicken evenly with the spices.
- Pour the water into the pot and bring to a boil. Reduce the heat to low and let the chicken simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- In a separate bowl, mix together the sliced cucumber, onion, carrot, rice vinegar, sugar, and salt to make the pickled vegetables. Let it sit at room temperature for at least 10 minutes before serving.
- Serve the Burmese Chaaza hot, topped with fried onions and accompanied by the pickled vegetables.
Tips and TricksTo save time, use pre-cut vegetables for the pickled vegetables. If you don't have a whisk, you can use a fork to mix the pickling liquid. Use a sharp knife to cut the chicken into bite-sized pieces for even cooking. Make the pickled vegetables in advance and store them in the refrigerator until ready to serve. Double the recipe and freeze the leftovers for future meals.
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