Burmese Chicken Stew? Maybe?

turmeric chicken stew recipe
The title may be hesitant in tone, but I am saying this with no ambivalence: if you would cook from only one of my recipes, be sure it’s this one.

My maternal grandmother made this stew for us quite often. Back then, all I cared about, sadly, was eating it, not learning how to make it. In contrast to my mother who wrote down more than she should have, Grandma never wrote down any recipes anywhere and, unless I was there when she made certain dishes, I never learned what went into them. My attempt to get a written down recipe from Grandma would have been futile anyway given the way she cooked. I can imagine how our conversation would have gone:

Leela: “Did we add enough sugar, Khun Yai?”
Grandma: “Well, is it sweet enough?”
Leela: “Any more fish sauce?”
Grandma: “Is it salty enough?”

Turmeric chicken stew
(Sigh …) That’s my very Socratic grandmother — teaching with questions, answering questions with more questions. If we had a Thai version of Jeopardy growing up, Grandma would have been one formidable contestant. But to be fair to Grandma, nobody in her generation, or those before hers, really cooked with recipes anyway. It is all about learning by observation for Thai women in the old days. Back then, you hang out in the kitchen, you learn. You don’t hang out in the kitchen, let’s hope you marry well and can afford to hire many culinarily-talented maids.

Turmeric chicken stew
So ever since I came to the US, I have been making this dish based on nothing but the memory of what it tasted like when Grandma made it. The first several attempts yielded mixed results, but I think I’ve finally nailed it. The only thing that bothers me is that I don’t know the name of the dish or whether it even has one. It isn’t a traditional Thai dish. It isn’t a curry or one of the Chinese “red-cooked” dishes. It isn’t one of the “western” dishes we sometimes made either. It is different. And it is very yellow.

I remember asking Grandma once what kind of chicken stew this was. Socrates paused for a bit, then turned around and answered, with a question, “Burmese?” This time her question wasn’t didactic; she actually wasn’t sure.

Turmeric chicken stew
I think she might have been right. Grandma had lived in a few places outside of Bangkok, our hometown, and sometimes the influence of regional cuisines, especially the northern and northeastern cuisines, could be detected in her home cooking. And since the northern Thai cuisine is known to be influenced by Burmese cuisine, the idea of this curried stew being Burmese in origin is not too far-fetched. But it doesn’t matter. Burmese or not, I’ve never called this chicken stew anything but “the Yellow Chicken.”

Turmeric chicken stew
Before we get to how to make “the Yellow Chicken,” here are some remarks I’d like to make:

1. Even though I call it stew (because it’s not really a curry from a Thai point of view), you need to know that this dish, like almost every main dish in Thai cuisine, is meant to be eaten with rice. If you eat it by itself, you will quickly realize that the flavor is too strong and perhaps even a bit too salty. You wouldn’t eat Thai green or red curry by itself, and you wouldn’t eat this stew by itself either.

2. The amounts of fresh ginger and garlic called for may terrify you, but you just have to trust me. The ginger and garlic get cooked along with the chicken and eventually turn mild, soft, and sweet. But if you’re extremely sensitive to the spiciness of fresh ginger, you may want to rinse your julienned ginger under cold running water until the water runs clear then pat it dry before adding it to the stew.

3. Use fresh ginger and garlic only. No substitutes. No shortcuts. No whining.

Turmeric chicken stew
4. The ginger needs to be julienned (peel it first, then slice it diagonally into 1/8-inch-thick coins, stack them up and cut them lengthwise into 1/8-inch-wide matchsticks) and the garlic thinly sliced crosswise. This is because 1. Grandma did it this way, and 2. I once tried to save time and energy by pulsing the ginger and garlic in a food processor and found out it was a big mistake. The stew became a goopy mess with the taste of garlic and ginger being too overpowering. Not worth it.

5. Use bone-in, skin-on chicken thighs for best results. You can use boneless chicken, but it won’t be as flavorful due to the absence of the bones. I figured a cut-up whole fryer would do. But I do not recommend boneless, skinless chicken breasts.

6. Be careful when cooking with turmeric. Once it gets on your light-colored shirt, it’s there for eternity and a day.

7. I always use my All-Clad, triple-ply stainless steel saute pan when making this stew. You really do get better results with a heavy-bottomed, high-quality pot. With the heat carefully monitored, you won’t need to stir the stew at all, and you won’t run a risk of the sauce scorching at the bottom of the pot either. However, if you need to work with what you have, you will need to stir the stew occasionally. The sauce, as you will see, contains a starch thickener which makes it susceptible to gunking up and scorching at the bottom of the pot. Once the sauce burns, the stew turns bitter and you may have to throw it all out; be careful.

5.0 from 3 reviews
Burmese Chicken Stew? Maybe?
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: No clue whatsoever
  • 8 medium bone-in, skin-on chicken thighs (approximately 3 lbs)
  • One whole head of garlic, peeled and thinly sliced (approximately ½ cup, lightly packed)
  • Fresh ginger (the younger, the better), peeled, sliced, and julienned (approximately 2 cups, lightly packed)
  • One medium white or yellow onion, peeled and cut lengthwise into ½-inch slices
  • ¼ cup light soy sauce (or Thai Golden Mountain seasoning sauce -- you know, the one with the green cap)
  • 3 tablespoons fish sauce or 2 teaspoons salt
  • ¼ cup, packed, light brown sugar
  • ¼ cup Chinese cooking wine or brandy
  • 2 tablespoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 tablespoon cornstarch or tapioca starch
  • ½ teaspoon ground black pepper
  • 1 cup water
  1. Set a large skillet or saute pan over medium-high heat. When the pan is hot, add the chicken thigh, skin side down. Leave the chicken alone until you get a good sear on the skin side.
  2. In the meantime, quickly whisk together the remaining ingredients except the ginger, garlic, and onion.
  3. Once the chicken is browned on the skin side (it doesn’t have to be cooked through), flip them so that the skin side is now on top. Drain off the excess fat.
  4. Scatter the julienned ginger and sliced garlic on top of the chicken and pour the seasoning mixture over the chicken. Reduce the heat to medium and close the lid. Forget it for about 20 minutes (see instructions in the post on how you need to give the stew a stir if you're not using a heavy-bottomed pot).
  5. Add the sliced onion into the skillet, close the lid, and let the stew cook for another 20 minutes.
  6. Serve warm with a lot of jasmine rice.

67 Responses to Burmese Chicken Stew? Maybe?

  1. Jenn April 18, 2009 at 11:26 pm #

    That stew looks scrumptious. I love it how back then they never really used measurements. Just went by taste alone. You did a nice job recreating this dish.

  2. oysterculture April 19, 2009 at 12:35 am #

    Wow, this dish looks so good the picture sells it, but your additional commentary synched it – I must make. Thanks so much for sharing these foods that are handed down in the family are all the more special as a result.

    PS – love your non food blog selections, I read them too and am linked to them on my business blog.

  3. Jude April 20, 2009 at 4:59 am #

    Sometimes I forget that turmeric makes everything yellow. Just one splash and my plain white tee is ruined.
    Will keep the ginger and garlic slicing in mind. I also tend to do the food processor thing because of laziness.

  4. sra April 20, 2009 at 6:26 pm #

    I am tempted to try this. Do you think mixed cuts of bone-in, skin-in chicken will work? Not just thighs?

  5. duodishes.com April 20, 2009 at 8:06 pm #

    The family stories behind meals are what we love, love, love. If there’s one thing grandmas do, it’s cook by taste. No recipes for them. It sounds great, and of course the tumeric is a great addition. Would saffron do?

  6. Leela April 20, 2009 at 8:09 pm #

    Hi sra – yes, a cut-up whole chicken definitely works. It’s just that I don’t care much for the white meat when it comes to slow-cooked dishes. I could have used thighs and drumsticks as well, but by the time the thighs are perfectly cooked, the drumsticks have already fallen apart. So I took the easy route by using only the thighs. 🙂

  7. Leela April 20, 2009 at 8:30 pm #

    Hi Chrystal and/or Amir – I have come to associate the taste and aroma of turmeric with this dish, but I figured saffron would do quite nicely. That’s a very interesting idea. I wish it was as inexpensive as turmeric. 🙂

  8. tigerfish April 21, 2009 at 11:19 pm #

    It looks perfect with steamed rice. I have not tried this before, I am sure.

  9. Cynthia March 17, 2010 at 5:25 pm #

    I made this yesterday night and it was really good! Surprisingly good! The simple ingredients list really belies the fantastic flavour combination. Thanks for the awesome recipe!

  10. Leela March 17, 2010 at 5:27 pm #

    Cynthia – Glad you liked it. Thanks so much for the report! 🙂

  11. Hi Leela. I just found you (yes, I live under a rock) & love everything! Your writing voice, your photos, your recipes, everything!! I’m half Thai on my mother’s side & getting a “recipe” out of her is quite the challenge. But b/c of that, I know I’m a decent cook. I will try this recipe very soon & report back–I tried something similar at a restaurant & have wanted to recreate it for ages. But it’s not a family dish so I couldn’t turn to my mom. Sorry for the long comment…I’m just so excited!

  12. Joan October 21, 2010 at 10:16 pm #

    I made this dish tonight, as I thought it would be a refreshing change from plain ‘ol chicken and curried rice. To say it was good, would be an understatement. It came out wonderfully, and I’ll definitely be preparing it again! Thanks so much for sharing … I loved it!

  13. Leela October 21, 2010 at 10:18 pm #

    Joan – Thanks for the report. 🙂 Glad you liked it.

  14. Joel April 13, 2011 at 7:00 pm #

    Oh, boy, was this fabulous. I think I may have gotten a touch too much soy sauce, and maybe the julienned ginger wasn’t quite thin enough that it wasn’t perfect fresh out of the pan, but the next day it was even better. Also, I had a lot of gravy left over and it seemed a crime to waste it, so I used it for the next week, simmering various chicken parts until totally tender. Wonderful! I’ll definitely make this again and again.

  15. Leela April 13, 2011 at 7:04 pm #

    Joel – Oh, good to hear! Thanks for the report. Sometimes, if the ginger is mature, it can be pretty strong. Best way to deal with that is to julienne it a little more finely and rinse the julienned ginger in water (squeezing it dry with your hand as you go) a couple of times before adding it to the stew.

  16. Anonymous April 16, 2011 at 5:00 pm #

    I came across this recipe from an article on Tumeric. It sounded great and the comments convinced me to make it the first chance I got.
    Well, I followed carefully, and agree the dish smelled fantastic! Until my first bite – it was so bitter that I couldn’t eat it, neither could my husband. I found the ginger to be incredibly bitter, not sweet, and the 2T did seem a little much. Sorry to have to say it – but could I have done something wrong??

  17. Leela April 16, 2011 at 5:23 pm #

    Anon – Oh, sorry to hear. Other than using ginger that is too mature or blue-ish in color (old and semi-rotten), I can’t think of anything you could have done wrong. Still, the ginger shouldn’t taste bitter. Hot, maybe. But not bitter. Unless it’s used in conjunction with garlic that contains green germ inside.

    And the 2 tablespoons of turmeric is just what other people and I like. I think what happens is that you may not be used to Southeast Asian dishes that use lots of fresh herbs and spices and are seasoned in this manner. It’s not meant for everyone; that’s for sure.

  18. Anonymous April 16, 2011 at 5:52 pm #

    aha – green germ? I think the garlic did have a green center

  19. Ben April 20, 2011 at 7:49 pm #

    Leela, I, too, have found this post and your most delightful blog through the Mercola site, and I, too, have made this turmeric stew. My experience has been completely different from the experience of the person who commented earlier. This is one of the most flavorful dishes I have ever tasted. I have to admit that I was scared when I saw how much ginger went into the pot, but in the end everything melded together beautifully. This is definitely a keeper.

    Here’s my guess on what might have caused the bitterness. About half way through the cooking, I noticed that the cornstarch and the spices have formed a crust at the bottom of the pot and it looked like if I didn’t do something, that crust would burn. Lowering the heat wasn’t an option since the mixture was barely simmering as it was. So I added a little more water to the stew and scraped some of the goo off the bottom of the pot. That might be what happened to the person who posted the comment before me. Just a guess.

    Anyway, thank you very much for sharing your grandmother’s recipe with us. I think your site is by far the most intelligently written site on Thai cuisine I have ever come across. I just love your writing style, wit, recipes, and photography skill. Please keep up the good work.


  20. Ben April 20, 2011 at 7:52 pm #

    Oh, and the reason I was thinking of the crust at the bottom of the post might be the culprit is because I personally don’t believe that the green part of garlic causes bitterness as many TV chefs often claim. I could be wrong, but I think Harold McGee has addressed that issue somewhere.

  21. Bville Yellow Dog January 5, 2012 at 12:31 am #

    Made this for dinner tonight. Used fresh turmeric – which worked well.

  22. Admin January 5, 2012 at 12:46 am #

    BVD – Thanks so much for the report.

  23. Courtney January 13, 2012 at 4:06 am #

    I stumbled across this blog when I was looking for a peanut sauce recipe (which I haven’t tried yet, but plan on making this weekend!). I’ve always been intimidated to try cooking Thai dishes, but this looked delicious and simple. I cut the recipe in half, and I’ve been enjoying the leftovers all week. This will most certainly be in my fridge regularly, and I’m browsing for more recipes to try. Thanks for sharing such a delicious family recipe!

  24. Nyquil Driver March 8, 2012 at 7:50 pm #

    I just made this tonight (after a week of thinking about it!) and oh my goodness! The chicken was soooo flavorful and the sauce on the rice was heaven. Spicy, delicious heaven. My husband agrees and I will probably make this very often! Thanks for posting the recipe, and for including such a touching tribute to your grandmother. 🙂

  25. A Trader March 29, 2012 at 2:41 am #

    I made this tonight, and wanted you to know that we loved it! Mine turned out dark brown, not yellow at all, probably because of the brand of premium dark soy sauce that I used. I’m pretty sure that it tasted as intended though. Thanks.

  26. Anonymous May 29, 2012 at 7:23 pm #


  27. Admin May 29, 2012 at 7:29 pm #

    Anon – You can take a 2-inch piece of fresh turmeric, pound it into a paste, and use that instead of ground turmeric. Personally, though, I much prefer ground turmeric. This is the case of fresh not necessarily being better.

  28. Anonymous June 1, 2012 at 9:36 pm #

    I have been dying to make this recipe since I returned from Thailand a month ago. This dish was my favourite whilst I was living there. I’m not much of a cook and I just finished eating my first attempt and it was DELICIOUS almost identical in taste to the ones I had in Thailand! i’m so happy 🙂 Many Thanks, Fran

  29. Admin June 1, 2012 at 10:35 pm #

    Fran – Glad you like it, although I’m positive the dish you had in Thailand is called Kaeng Hang Lay which is similar to this, but more complex and often made with fatty cuts of pork.

    This chicken stew will give you something similar to KHL, but, as you’ve rightly noticed, is not the same.

  30. David September 6, 2012 at 4:07 am #

    Love cooking this recipe.
    My beautiful wife is chinese so I use pork rashers (like 2 cm wide bacon rashers – that’s what they are called in Australia). A little extra sugar and light instead of dark soy and 1 1/2 hours cooking time is the only change.
    My 2 little kids think this is the best.
    I will look out for Kaeng Hang Lay when I am in Thailand next year and compare…

    • Leela September 9, 2012 at 11:10 pm #

      David, thanks for the report! But don’t compare this dish with KHL; they’re not the same. Apples and oranges.

  31. Stephen October 18, 2012 at 11:06 pm #

    Great favor and easy to make. I have cooked it many times for friends while in Thailand along with some of your other dishes. It even impressed some of my Thai friends. Thanks for sharing your recipes. I now returned to NZ from living 6 months in Hua Hin and also traveling around most of Thailand. Beautiful country and enjoyed the great fresh food. I hope to return soon.

  32. Lydia January 10, 2013 at 11:59 pm #

    I just made this tonight! I’m afraid I chickened out and only used half the ginger (next time, the whole amount!) – oh my goodness it’s delicious. Considering how the Fesenjan turned out (great the first night and so good as leftovers I almost wept) I think tomorrow’s dinner is going to knock my socks off.

    I think I’m going to be trying all your recipes, which is daunting considering how many there are.

    Thank you!

  33. Davide February 10, 2013 at 11:59 am #

    Houston, we have a problem… tried to do this stew, but 2 tbs turmeric are definitely way too much. It came out brown and fairly bitter – still edible, but next time I will try with 2 teaspoons and add more if it’s not yellow enough…

    BTW, for those that work with weight rather than volume: 1 bulb/head of garlic is between 50 and 60 grams, so I used 220 grams of peeled ginger (~1/2 lb), and the ginger and garlic amount seemed just fine.

  34. Suraiya March 4, 2013 at 6:24 pm #

    Stumbled on your site while looking for how to make pad thai properly… and saw that you said this is the one dish to try!

    We did so tonight…. living in the Caribbean so its hard to get ground coriander… but otherwise this was just delightful!

    Thanks for the great recipe… and the painstaking details that must be completed to make it turn out the way it should! (who would have thought I would have consumed so many slices of julienned ginger!)


  35. John March 7, 2013 at 8:57 am #

    I bet this would be great with Guinea fowl too! Thank you Leela.

  36. Korteztk March 12, 2013 at 9:43 am #

    I made this recipe, and Leela, it is delicious!

  37. Bhline March 16, 2013 at 9:31 pm #

    This was wonderful! As a matter of fact, unbelievably good!

  38. Kerri April 1, 2013 at 4:40 am #

    Made this for dinner tonight. It’s WONDERFUL! This recipe is going into my “must keep” recipe book… Thank you!

  39. Donna May 21, 2013 at 2:55 am #

    I live in Bangkok and I just returned from a visit to my Thai boyfriend’s home in Nakohn Sri Thammarat. While there his sister served a clear soup with chicken feet and small bits of chicken in it. I think it may also have contained garlic and yellow onion but definitely did not have any ginger strips. It was very yellow, and she said it was a classic dish flavored with turmeric. I would love to make it as a surprise for my boyfriend (otherwise I would ask him to call her…) but after an extensive internet search I still can’t find it. Any idea what this might be? Thanks for your help!

    • Leela May 23, 2013 at 10:33 am #

      Donna – Could be kai tom khamin (ไก่ต้มขมิ้น), based on that description.

  40. Hallie August 7, 2013 at 4:24 pm #

    Leela, I made this stew the other night, halving the amount as it was just for my husband and I. The end result was great, but not yellow- it came out very dark brown. I assume it from the dark soy sauce I used, which is the Healthy Boy dark/thick soy sauce, which comes in a bottle with an orange label. Is this the wrong product to use? I see on your site that you list Golden Mountain sauce as dark soy sauce, so should I change to that? Thank you! (also, please please give us a nam prik kaphi recipe!)

    • Leela August 8, 2013 at 2:05 pm #

      Hallie – Yep. Use Golden Mountain (which is more like dark seasoning sauce, strictly speaking), not dark sweet soy.

  41. Deb August 25, 2013 at 3:32 am #

    Okay…..it’s cooking..the chicken is seared and the sauce has been in for about 15 minutes and tastes devine. The ginger and garlic haven’t really had time, but it can only get better. This site is amazing:) This is the 3rd dish I have tried and my family think I am the best. Tried the peanut sauce, the Penaeng Curry and now this…I’m in love…thank you so much.

  42. Kenny November 8, 2013 at 7:59 am #

    Hi Leela, what do you think about adding potatoes to this dish? Would like more to eat with the rice and sauce. Should I add it in before I pour in the sauce, and will they cook in time? Will try it this weekend. Thanks!

    • Leela November 9, 2013 at 3:34 pm #

      Kenny – I love this dish the way it is so I wouldn’t change a thing, but you certainly can. Have fun with the experiment. Let us know how it goes.

  43. Kenny November 8, 2013 at 9:50 pm #

    Also, my market didn’t have bone-in chicken thighs, so I just got drumsticks instead. I know the cooking time will be cut down, so should I just throw in the onions with the garlic and ginger so it’s all done when the chicken is ready?

    • Leela November 9, 2013 at 3:38 pm #

      Kenny – Drumsticks can be anywhere from 3 to 7 ounces each. If they’re on the small side, your plan sounds good. If they’re closer to 7-8 ounces each, then I’d make no change.

  44. Sarah January 26, 2014 at 2:35 pm #

    Hi! I was thinking about making this and just putting tofu in instead of chicken to make it vegetarian- to you think that would work?

    • Leela January 29, 2014 at 9:36 am #

      Sarah – I have a hard time imagining it as palatable (and I’m a fan of tofu and some vegetarian dishes). The dish gets much of its flavor from meat — and not just meat, but bone-in, skin-on dark meat that’s cooked for quite a bit of time (I don’t even recommend making this with skinless chicken breasts). Without that source of umami, I’m almost certain that it won’t taste good with this much garlic, ginger, and turmeric. Even if the flavor is not an issue, you still have to adjust the cooking method and time to accommodate the texture of tofu, etc. In other words, it could work, but, in my opinion, not without modifications of the cooking method and some adjustments in expectation.

  45. Mao Mao February 16, 2014 at 12:00 pm #

    Turmeric stain can be removed with chlorine bleach. For a delicate piece of clothing, do like my grandmother and quickly dip the affected piece of textile in chlorine bleach solution for a few seconds then rinse immediately. Also turmeric anything is usually delicious, as has been known for millenia: apparently, the earlist documented curry has been established, through sophisticated chemical archaeology, to have been based on (tada) turmeric, ginger and garlic, and slowly simmered in clay vessels throughout the Indus civilization in the areas between Pakistan and India four-five thousand years ago. Clearly some things are just perfect from the get-go.

  46. Joel February 16, 2014 at 12:32 pm #

    Hmm…re-read this from years ago. I’ve tried this with chicken and love it. I’ve recently really gotten into slow-cooking beef short ribs. I’m thinking slow cook the ribs 90% of the way, then use them in this recipe as written. Gotta try that…bet it’s fabulous.

  47. Thai Village February 16, 2014 at 2:39 pm #

    Reminds me of home. Thanks 🙂

  48. Bec February 16, 2014 at 3:38 pm #

    It surprises me when people ask about substituting ingredients, for the it becomes another dish.
    This dish is beautiful, but yes, overheating of turmeric powder bitters and darkens it.

    I learned to remove yellow stain from white clothing, wet, put on lemon juice, put in sunshine. May take several tries but works

    Thank you for lovely recipes

  49. Erin February 17, 2014 at 9:43 pm #

    My Jamaican grandmother was the same about recipes… she would just bustle around and wave her hand at you if you tried to get a written recipe. I remember my mum gave her a recipe for a plain hot milk cake that had come down in her family and the next time we visited, my grandmother served this totally different rum-scented bundt cake thing, and when my mum asked what it was, my grandmother said to her, ‘it’s the one you gave me!’

    Only completely different! Too funny. We never got that variation out of her either.

  50. Anna R. February 18, 2014 at 2:46 pm #

    I made this dish and it turned out far too bitter on account of all the turmeric that’s in it.

    Granted, I used leftover grilled chicken so I simmered the sauce without the chicken to begin with. Then I added the (cooked) chicken pieces and kept on simmering for 20 or 30 more minutes. I can’t say that the ginger (a huge amount!) or garlic turned out “sweet” after all this simmering (and I did more simmering that the recipe called for). The taste of turmeric was totally overpowering. And unpleasantly bitter.

    So I wonder if turmeric is something like cilantro (that tastes to soap to some people). Pleasant tasting to most people but a minority is genetically predisposed to find the taste pretty horrible. If this is the case I’m in the minority.

    I really like hot and spicy dishes but I find the taste of turmeric neither hot nor spicy, it’s just overpowering and generally unpleasant. If a recipe says six tablespoons turmeric I’d convert that into two tablespoons turmeric and four tablespoons something else, like Madras curry.

    So I was not happy about about this recipe. I’ve never been happy with recipes that feature a lot of turmeric but this is it! I’m going to stay away from turmeric from now on (except in very small quantities).

    • Vivian February 24, 2014 at 9:07 am #

      Yikes. Useless and ridiculous comment.

      Anna, you didn’t follow the recipe, hon. You did your own thing. So this is a review of what YOU did.

      Another thing: Madras curry powder contains turmeric.

      Another thing: If you’ve never been happy with any recipe that contains turmeric and you don’t like the taste of turmeric, you shouldn’t have made this to begin with.

      It’s silly, useless comments like this that make me afraid to read comments on blogs or news sites.

  51. Melanie Stallings February 18, 2014 at 7:44 pm #

    I made this for dinner tonight. I used boneless, skinless thighs because that’s what was on sale but it turned out fine. The chicken was melt in your mouth tender. The gingerness was a but strong for me but my husband liked it. He is a ginger sauce kind of guy. I will maker it again butt will probably rinse the ginger as you suggest. Love following you on Facebook.

    • Leela February 18, 2014 at 8:51 pm #

      Melanie – You may want to squeeze some of the juice out of the julienned ginger while rinsing as well. That helps make it even milder.

  52. CindyMac February 18, 2014 at 7:55 pm #

    Just made this for dinner this evening. Was a littttttle concerned over the sheer quantity of ginger but followed the recipe. Used Coconut oil for my cooking oil. I was really surprised how soft, mellow and edible the ginger became.
    The husband here is not a very daring eater. We both cleaned our plates! It was AMAZING and we agreed that it will be a regular addition to my repertoire! Thank you so much for sharing the recipe.

  53. Theresa February 22, 2014 at 9:59 am #

    This is the third recipe I’ve tried from your site — and it (like the other 2) was FANTASTIC!! I look forward to trying many more of your recipes — Thank you so much!


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