Ingredients
1) ½ pound chicken, boned, skinned and cut into 3/4-inch cubes
2) 1 teaspoon fish sauce
3) Sea salt
4) ¼ cup peanut oil
5) ¼ teaspoon turmeric
6) 1 small sweet onion, finely chopped
7) 3 cloves garlic, finely chopped
8) ½ teaspoon sweet paprika
9) 20 1-inch cubes fish cake, deep-fried
10) 5 cups chicken broth
11) ¼ cup roasted chickpea flour
12) ⅔ cup coconut milk
13) 13 peeled shallot lobes, one of them finely sliced and soaked in water
14) ¾ pound boiled spaghetti-size egg noodles
15) 2 hard-boiled eggs, thinly sliced
16) 2 scallions, sliced
17) Handful of deep-fried rice noodles
18) 1 lime, cut into wedges
19) Red chilies, roasted in a pan and then coarsely ground
PreparationKnead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.
Knowledge and photo credit
0 Comments
Post a Comment