OHN-NO-KAUK-SWE (BURMESE CHICKEN SOUP)
I was lucky to live in Burma for several years in the 1980s. I was even luckier to have Wah Htoo working in my home. She is the best cook of Burmese food I've ever met. Her version of this soup is famous in Rangoon. Once a Burmese guest at our table called Wah Htoo out of the kitchen to tip her -- the only way he knew to convey how impressed he was with her cooking. Of course, I never got that recipe from Wah Htoo. But after many attempts, I think even Wah Htoo would be proud of this effort. This is a mellow, rather than a spicy, recipe. Add plenty of the crushed dried chilies for heat. Note: Burmese chickens get a lot of exercise -- they are tough, but full of flavour. Please use free range, organic chicken thighs if you can get them (a small whole, free-range chicken also works -- cut into 10-12 pieces and with or without skin). Also resist the temptation to play around with this. Trust me, I've played around with it for ages -- trying to get it just right. Finally -- don't let the number of ingredients or steps deter you. This really is easy to make.
Provided by Leggy Peggy
Categories Poultry
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside.
- Rub the chicken with the fish sauce, and set aside.
- Dissolve the chickpea flour in the water, and set aside.
- In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste.
- Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening.
- While the soup is cooking, prepare the garnishes, and set aside.
- While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.).
- When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil.
- While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve.
- Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce.
- Attack with a spoon and fork while the soup is hot.
- Note: We use all the garnishes -- liberally.
BURMESE COCONUT CHICKEN NOODLES (OHN-NO KHAO SWè)
Steps:
- Dice onions, garlic, and ginger and put in separate bowls
- Cut lemongrass into five 2 inch pieces
- Coat bottom of large pot (8 or 12 qt stock pot works well) with a lot of oil - if there is not a puddle of oil that goes all around the pot then add more
- Put onions in and sweat until golden brown on medium-high. This part takes forever so be patient (like 2 hours forever) - remember to keep mixing so the onions don't burn. If your onions are white - keep on cooking its not ready - if there is a ton of onion juice still in your stock pot - its not ready - keep cooking - Golden Brown is key - kind of like golden brown hash browns if that is helpful
- Put the garlic in and stir it around maybe 2 or 3 minutes - should start smelling good at this point.
- Add 2 table spoons of powdered numeric, 3 tablespoons of fish sauce and 1/2 tablespoon of chili flakes to the pot
- Mix this combination for 2 to 3 minutes on medium to medium high - if you smell burning - thats not good - should not smell like burning - turn down the temp if you smell that
- Add in the 5 pounds of chicken thighs (preferable since breasts are kind of dry to be honest - but if you are not into that fat stuff - breast could work as well)
- Now mix this together for 2 to 3 minutes on medium in the pot
- Put in the chicken stock so there is at least a 1 inch layer on top of the chicken pieces - the two boxes should be enough. But to be honest folks - make your own chicken broth - its so much better. Just take a whole chicken, skin it, dump it in a stock pot, fill it with water up to the 2 inch from the top mark and simmer for 2 hours - boom done delicious)
- Add in the five 2 inch pieces of lemongrass and the diced ginger at this point
- Simmer for 30 minutes
- Pour in the 2 cans of coconut milk and simmer for another 5 minutes
- remove the lemongrass
- Taste the soup - and add salt, pepper, and chili to taste - at this point, in my opinion, you need to add some extra salt to make it work - but everyone has their own preferences so do as you see fit.
- hard boil your eggs - 1 per a person
- cut up the green onions - this stuff is for garnish
- cook the noodles according to the instructions on the packet
- Take the bowl, add in the noodles, put in a egg per a person, pour in the soup, garnish with green onions and serve
- Cut up your lime and squeeze it onto your bowl to taste
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