Ingredients for Soup
Ingredients for Chicken Curry
NanGyi Thoke(Rice Noodle Salad with chicken) and Shwe Taung Kawkswe (Egg Noodle Salad with Chicken and Coconut)
There are two separate dishes in this recipe, as both of them are quite similar but slightly different due to geographical differences. They are both breakfast dishes. Don’t let the enormity of ingredients put you off. Most of the prep work can be done well ahead of time. The soup can be done a day ahead. Just do large amount of fried onions and gram flour, they keep very well in air tight container. I always have them ready as they are main ingredients to all Burmese salads.
Crush ginger, garlic and chop onions. Marinate chicken with salt, stock, turmeric and fish sauce.
In the medium sauce pan, put all ingredients for soup and fill up the pan with boiling water. Simmer for 90 mins, add water as needed.
Roast gram flour till golden and fragrant on the medium heat.
Heat up oil for fried onions, test it with chop stick to make sure you see bubbles around the chopstick, turn the heat off. Add the turmeric. Put the fried shallots in the heat proof bowl and add the hot oil to this. You don’t want to burn the fried onions.
Empty the coconut milk into a small pan and reduce till gravy like consistency.
In a small pan, fry onions and garlic till they are golden brown. Add extra hot chilli and paprika. Stir and add marinated chicken. Simmer for 20mins until chicken is soft. Reduce if necessary.
Mixing the salad:-
Refer to the youtube video. The salad should taste hot, salty and sour.