Chinese Burmese Chili Chicken

_MG_1261
Cooking Light magazine features Irene Khin Wong’s Chinese Burmese Chili Chicken in their fabulous article “7 Ways to Become a Better Cook.” I learned so many terrific recipes in the process of researching Stir-Frying to the Sky’s Edge and this is definitely a winner. When I interviewed Irene who was born and raised in Burma, I went to her Saffron59 catering offices in New York City and she whipped up the recipe in a few minutes. I love this shot of her. When you go online to Cooking Light you can see step-by-step photos of me stir-frying the recipe. Fortunately, the photo studio was just a 10 minute walk from my NYC apt. This give you a little taste of how they set up my wok for the shoot. That’s the photographer and art director in the distance checking the images on the computer screens. Do try the recipe. It’s perfect for a beginner—everything a recipe should be, easy to make and scrumptious.
photo

Leave a Reply

Your email address will not be published. Required fields are marked *

5 + 17 =