Entree: Myanmar – Kachin & Northern Myanmar – မြောက်မြန်မာ လက်ဖက်သုပ် ကြက်သား ➤ Myauk Myanma lahpet thote kyet thar (Braised chicken cooked with fermented pickled tea leaves and Burmese aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (150 g) pickled tea leaves (lahpet), drained and roughly chopped
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, thinly sliced (8 oz (225 g))
- 2 medium tomatoes, chopped (1 1/2 cups (240 g))
- 1 tbsp (15 g) fresh ginger, grated
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) turmeric powder
- 1-2 fresh green chilies, sliced (optional) (about 10 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 g) roasted peanuts, coarsely chopped
- 2 tbsp (30 g) crispy fried shallots or onions (optional)
- Salt to taste
- Fresh cilantro or green onion sprigs for garnish (no measurement)

Instructions

1. Pat the chicken thighs dry and season lightly with salt and a pinch of turmeric. In a large heavy skillet or Dutch oven, heat the oil over medium-high heat and brown the chicken thighs 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add the sliced onion and sauté 6–8 minutes until softened and beginning to brown. Add the grated ginger and minced garlic and cook 1–2 minutes until fragrant.
3. Stir in the turmeric and sliced chilies, then add the chopped tomatoes and cook 4–5 minutes until the tomatoes begin to break down.
4. Return the browned chicken to the pan, nestling pieces into the tomato-onion mixture. Add the chopped pickled tea leaves (lahpet), fish sauce, soy sauce and chicken stock.
5. Bring to a gentle simmer, cover, and simmer over low heat 25–30 minutes until the chicken is cooked through and tender, stirring once or twice and adding a splash more stock or water if the sauce gets too thick.
6. Uncover, increase heat slightly, and reduce the sauce 3–5 minutes to concentrate flavors. Stir in the lime juice and taste for seasoning; adjust salt or fish sauce as needed—remember lahpet can be salty and slightly bitter.
7. Transfer to a serving platter, sprinkle with chopped roasted peanuts and crispy fried shallots, and garnish with cilantro or green onion sprigs. Serve hot with steamed rice or flatbreads.
8. Leftovers keep refrigerated for 2–3 days; reheat gently to avoid toughening the chicken.