Saturday, 9 August 2014

Charred Rice Noodles and Chicken with Thickened Gravy




Was given this book as a present for my recent birthday.
I guess everyone knows I collect cookbooks like no one's business. I just love browsing through the pages. But that doesn't mean I'd be cooking them, just saying...

Anyways, whilst flicking through, one caught my eyes and I decided to serve it as lunch



Raat Nar Gai
Charred Rice Noodles and Chicken with Thickened Gravy

300g fresh rice noodles (Kuey Teow)
1 tbsp dark soy sauce
2 tbsp vegetable oil
2 garlic cloves
Salt
200g chicken thighs, cut into bite-sized pieces
1 tbsp yellow bean sauce
Ground white pepper
2 cups chicken stock
1 tsp sugar
200g broccoli
1 tbsp tapioca flour, mixed to slurry with 2 tbsp water
1 tsp light soy sauce, to taste
1 tsp fish sauce, to taste





Rub dark soy sauce all over the noodles. Heat the wok and spread the noodles over its surface, allowing them to char and crisp before lifting and turning.
Once charred, add a drop of oil. The noodles should be dark and aromatic.
Divide between three bowls and keep warm.

Crush the garlic with salt in a clean wok, heat the oil, add the garlic paste, and fry until it begins to color.
Add the chicken and continue frying until the garlic is golden and the chicken is sealed.
Add the yellow bean sauce and fry for a minute.
Sprinkle in a pinch of pepper, add the stock, and bring to boil.
Add the sugar and broccoli.
Simmer until the broccoli is quite tender. Then, pour in the tapioca slurry. Simmer, stirring constantly as the sauce thickens; it should be really thick, almost translucent.
Season with light soy sauce and fish sauce.

Pour the sauce over the noodles. Serve with fish sauce, white sugar, roasted chili powder, and sliced pickled chilies.





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