This is one of our favourite dishes; it is lightly spiced, comforting, rich with coconut and it certainly leaves an impression. We often make a big batch of this for parties, specifically birthdays – Dad was a firm believer in the Chinese tradition of having noodles for good luck on your birthday! Guests can adjust their bowls to their own tastes by adding various multi-textured garnishes and condiments from a selection on the table.
See more recipes from The Rangoon Sisters cookbook.
A recipe from The Rangoon Sisters Cookbook: Recipes from our Burmese kitchen by Amy Chung and Emily Chung (Ebury). Buy the book here.
Heat the oil in a large casserole dish set over a medium heat. Add the chopped onions and cook slowly, turning down the heat to low-medium and stirring every 4–5 minutes until softened and starting to lightly brown in colour and become oily but not crispy – this should take about 15 minutes.
Meanwhile, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor.
Once the onions are ready, add the garlic and ginger paste and fry for 2 minutes to release the gorgeous flavours. Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir – it should melt. Stir in the toasted gram flour, followed by the chicken stock, fish sauce and the cold water. Bring to the boil and allow to simmer, uncovered, over a low, gentle heat for about 30 minutes. If the broth is too thick, add some water.
Serve hot on a bed of cooked egg noodles. Add a squeeze of lime juice and top with boiled eggs and the remaining garnishes in little bowls for everyone to help themselves to.