The Rangoon Sisters have been wowing their supper club diners with Burmese-inspired dishes since 2013 – here they share their take on a popular street food Hoe fries
Emily and Amy Chung are sisters, doctors and home cooks who started their sell-out Rangoon Sisters supper club in 2013, cooking dishes inspired by their mum and grandma, and their Anglo-Burmese-Chinese heritage. This recipe is from their first cookbook, which documents recipes from their family and supper club. Follow them on Instagram @rangoonsisters. skinless chicken thigh fillets 600g
cooked rice to serve (optional) MARINADE
ground turmeric paprika 1 tsp
fish sauce 1 tbsp
BATTER
eggs 2, beaten
cornflour 75g
rice flour 75g
black pepper a good grind
mild chilli powder 1/2 tsp (optional)
neutral oil (vegetable, sunflower or peanut) for deep-frying
ACHIN YAY (SOUR DIPPING SAUCE)
tamarind pulp 25g palm sugar or soft light brown sugar
1 tbsp
garlic 2 cloves
ginger 1/2 a thumb-sized piece
bird’s-eye chilli 1
fish sauce 1 tsp 1 tsp
• Prepare the tamarind by adding 50ml of boiling water to the tamarind pulp in a heatproof bowl and leave for a few minutes. Use a fork to further break up the pulp, then strain through a sieve, discarding any stones, so you are left with the tamarind water.
• While the tamarind water is still warm, add the palm sugar and mix until it dissolves.
• Crush the garlic, ginger and chilli to a paste using a pestle and mortar, or blitz in a food processor. Add the paste and the fish sauce to the tamarind, mix well and set aside.
• Cut the chicken into 2-3cm chunks and mix well with the marinade ingredients in a bowl to coat, then cover and leave to marinate in the fridge for 1 hour.
• When ready to fry, assemble a frying station next to the cooker: one bowl containing the beaten eggs, one containing the mixed flours, black pepper, chilli powder (if using) and
1/2 tsp of sea salt, and also a plate lined with kitchen paper ready for the cooked chicken.
• Heat the oil to a depth of at least 5cm in a wok or deep pan. Test the readiness of the oil with a 1cm piece of bread – if it sizzles vigorously and rises to the surface quickly, the oil is hot enough (it should be about 190C if you have a thermometer).
• Take a piece of chicken and dip it in the egg, then dredge it in the flour mixture, ensuring it is covered evenly, and carefully put it in the pan to fry for about 5 minutes. Turn the pieces with heatproof tongs to ensure they cook evenly. Check a piece is cooked by cutting it in half, then scoop out the pieces and transfer them to the plate lined with kitchen paper and cool slightly.
• Repeat with the remaining pieces of chicken, but do not overcrowd the pan (you will likely have to do this in batches).
• Season with sea salt and serve with the dipping sauce as a snack or with rice as a main.
PER SERVING 384 KCALS | FAT 21.1G
SATURATES 3.3G | CARBS 26.2G | SUGARS 5.4G
FIBRE 0.8G | PROTEIN 21.9G | SALT 2G