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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is my grandmother's recipe for Chicken Kaukswe which is a favorite Burmese breakfast, she was a missionary to Burma and learned the recipe while there. The Burmese Chicken Noodle Soup. Ingredients:
1 whole chicken |
2 teaspoons turmeric |
2 quarts water |
5 medium onions |
4 garlic cloves |
1/4 cup peanut oil |
2 teaspoons chili powder |
4 tablespoons split pea flour |
1 coconut |
3 cups boiling water |
1 lb egg noodles |
5 hard-boiled eggs |
2 limes |
1/4 small cabbage |
1 bunch green onion |
1 bunch cilantro |
1/2 cup peanuts |
fish sauce |
Directions:
1. Cut the chicken into large pieces, rub with turmeric and simmer in water with salt until tender. Remove the meat from the bones, reserve chicken stock.
2. Process 4 onions, garlic and ginger or pound with morter and pestle.
3. Slice one onion and brown in oil, add the chicken and fry for a few minutes. Add the onion and garlic mixture and cook 3-4 minutes. Add the chicken stock and the chili powder. Simmer 30 minutes.
4. Mix the split pea flour with cold water (you can substitute cornstarch if you must), add this to the stock stirring constantly, cook for 15 minutes.
5. Prepare the coconut liquid by cutting the coconut up and putting it in a blender with 3 c hot water. Blend and strain. Add the liquid to the chicken stock and cook for 5 more minutes.
6. Blanch the noodles. Serve separately with the garnishes. Each person serves themselves to their own preference.
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