500g rice noodles, cooked by steaming in a
colandar with boiling water
teaspoons chili oil
Fill a deep pan with chicken, turmeric,
fish sauce, salt and just enough water to cover the chicken. Bring the
pan to the boil before reducing the heat, cover and simmer on low heat
until the chicken is tender. Remove the chicken, cool and remove bones
before shreadding the chicken meat into small pieces.
thick coconut milk using a wok, stirring constantly to avoid the coconut
milk from curdling. Stir until it becomes thick and oil could be seen at
the surface. When the surface is very oily, add half the onions and all
the garlic and fry until they start to change color. Set aside the
remaining onion to be served raw later.
chicken meat to the frying onions and cook for a few minutes before
setting aside. Mix the chick pea flour with cold water to form a thin
smooth cream. Add thin coconut milk to the pan and when it starts to
boil, stir in the chick pea mixture. Cook until it thickens, ensuring
that id does not become lumpy and sticking at the base of the wok.
the strained chicken stock until the gravy is as thick as a stew. Add in
the onion mixture and chicken. Bring the chicken to the simmerint point,
add in the chili oil and remove from the heat. Best to serve in a large
bowl together with the noodles, some sliced hard-boiled eggs and raw