-
Put the chicken
into a saucepan with turmeric, salt, fish sauce and just enough water to
almost cover.
-
Bring to the
boil then reduce heat, cover and simmer until chicken is tender.
-
Cool, then
discard bones and cut meat into small pieces.
-
Cook thick
coconut milk in a saucepan, stirring constantly, until it becomes thick
and oil rises to the top.
-
Keep cooking
until it is very oily, then add half the onions and all the garlic and
fry, stirring, until they start to color.
-
Set aside
remaining onion to be served raw with the finished dish.
-
Add chicken
meat to the frying onions and cook, stirring constantly for a few
minutes, set aside.
-
Mix chick pea
flour with cold water to form a thin cream.
-
Add thin
coconut milk to the pan and when it comes to a boil, stir in the chick
pea mixture.
-
Cook and stir
constantly until it thickens, taking care it does not become lumpy or
stick at the base of the pan.
-
Add strained
chicken stock a little at a time until the gravy is as thick as that of
a stew.
-
Add the chicken
and onion mixture.
-
If fresh rice
noodles are bought as large sheets (hor fun, available at Chinese
grocers), cut them into narrow strips and pour boiling water over them
in a colander or steam gently for a few minutes to heat through.
-
Bring the
chicken combination to simmering point, stir in chili oil and remove
from the heat.
-
Serve in a
large bowl, with noodles, sliced hard-boiled eggs and raw onions served
separately.
