#1 Burmese (Myanmar) ~ Burmese Chicken Salad


New Years resolutions are funny things, aren’t they? People feel inclined to make promises to themselves, and the world, about doing away with something that is “bad”  (but let’s be honest, usually enjoyable). Many others choose not to partake in the tradition at all. Rarely does a New Years resolution get to live out its term.

Why do we do it? Continuously striving to better ourselves through punishment. Enough I say! When we entered 2016 I decided to add to my life, rather than take from it. Something a bit fun, a cocktail for every week of the year. That’s 52 cocktails (at least) over the course of 2016. And what fun we had (my beloved husband, Tim, and I). It got us out and about visiting new establishments across Sydney and beyond, and the range in our home liquor cabinet is now (for the first time in our adult life) more than adequate.


After the cracking good time I had last year – chasing all these exciting, delicious, and sometimes a bit questionable cocktails about – I decided to continue with the weekly tradition. This year, as you may have guessed from the title, will be a quest to indulge in 52 cuisines for 2017! Anyone who knows me knows that I love to cook, and I do tend to mix it up most weeks as a habit. However, I still probably only cover about 10 cuisines in my repertoire. Can you name 52 cuisines without Googling? Believe me, I’ve made a list and it was no easy feat. So without further ado – Bon Appétit!

Burmese Chicken Salad

Totally going to keep these posts short and sweet if I’m going to be posting once a week (and yes, I know we’re two weeks into the year already). I’ve already knocked off two cuisines at the time of writing this post. The first being Burmese. I hear mixed feelings from many about this cuisine, especially from those who have been lucky enough to travel to Myanmar (Burma). I personally haven’t had a bad experience yet, but that could be due to the fact that I haven’t been one of the lucky travellers either.

I was given this beautiful cookbook from my mother-in-law (another global food enthusiast)…

Burma Rivers of Flavour – Cookbook by Naomi Duguid

From this book I took the first weeks recipe – Burmese Chicken Salad. This is a beautifully easy dish to prepare, with hints of chilli, citrus, and fresh herbs. Usually made with left over chicken from other dishes too. Great summer dish!

  • 2 cups cooked chicken
  • 1/2 cup sliced golden shallots (soaked in cold water for 10 mins)
  • 2 tblsp lime juice
  • 2 tsp shallot oil
  • 1 tsp sea salt
  • 2 tsp minced green chile
  • 1 tblsp toasted chickpea flour
  • 2 tblsp fried shallots
  • 1/2 cup chopped coriander

Mix the lime, shallot oil, salt, and green chile together. Mix the lime mixture with the chicken and golden shallots and stand for 10 minutes. Toss with the rest of the ingredients and serve. Makes 2 light lunches.



Check out Week 2 – Spicy Chicken Kati Rolls


One Comment Add yours

  1. Lauren says:

    Looking ve the blog making this tonight !!

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