Crispy Chris

This is one of the most popular dishes in Burma and there are probably as many recipes as there are families in Burma.  Here is my version of it which was passed down to me by my mother who was born and brought up in Burma before the Second World War.  I had the pleasure of cooking it for John Levine of www.happyandhealthyhour.com fame.  He loved it but why don’t you ask him yourself?

THE INGREDIENTS;

• 500 gm boned chicken breast or thighs diced
• onions;  2 medium finely chopped
• garlic;  1 teaspoon crushed
•  root ginger;   quarter teaspoon grated
• turmeric;  half teaspoon
• paprika;  1 teaspoon
• dried chilli flakes; half teaspoon or to personal taste
• 2 tablespoons of chick pea flour (Besam)
• 1 400ml tin of coconut milk or cream
• 600ml of chicken stock
• salt;  quarter teaspoon preferably sea or rock salt
• Thai fish sauce;  2 tablespoons
• cooking oil;  4 tablespoons preferably ground nut or light olive oil
• Chinese egg noodles for 2 persons.
• water; as necessary (see method)

THE METHOD

For the marinade mix the fish sauce and half the turmeric. Place the chicken in a bowl and mix thoroughly with the marinade and leave to stand for 30 minutes.

Heat the oil in a saucepan and gently sweat the onions with the salt until translucent and soft (about 5 mins) then add the garlic and ginger and sauté for around 3 mins (do not allow the garlic to burn).

Next add the rest of the turmeric, paprika and crushed or flaked chillies.  Stir in quickly and add a few drops of water when the mixture gets dry and starts to stick to the pan.  The secret of a successful sauce is to stir it every 10-20 seconds adding a little water as needed to keep it moving.   Keep this process going for about 10 minutes until the spices are cooked. 

Add the chicken and stir fry until sealed then add the chicken stock and the coconut milk and simmer gently.  Mix the chick pea flour with 200mls of cold water adding the water to the flour a little at a time to stop it lumping.  Pour this mixture through a sieve into the soup stirring all the time until well mixed in and simmer gently for half an hour in total.  Check the seasoning and add more fish sauce if it is lacking saltiness.

Cook the required amount of noodles following the instructions on the packet as there are too many varieties available for me to tell you how to cook them.

PLATING UP

In a deep soup bowl place a handful of noodles and pour enough soup and chicken over the top to completely cover the noodles and use a spoon and fork to eat it.

GARNISHES

 The following garnishes should be served separately in little bowls and sprinkled over the dish by each diner to suit their individual taste;

Crispy-fried onions, garlic and noodles all fried in the same oil

Chopped spring onions, coriander and chillies

And not for the feint-hearted, toasted dried birds-eye chillies – SUPERB

If you need help or advice on any of my recipes or would like to comment on them or if you would like to suggest a recipe to read out on the Healthy and Happy Hour then please contact me on chris@stonetime.co.uk . I’m always pleased to hear how the food turns out.

Chris 209 Radio