Burmese Chicken Noodle Soup

Chicken Kaukswe is one of the most famous of Myanmar’s wonderful breakfasts, Mohingha is the most famous and is made with fish and banana trunks.

Breakfast is a very special time in Myanmar, there are so many tasty things to choose from, but you have to get up early or you will miss your chance.

This is my grandmother’s recipe for Chicken Kaukswe which is a favorite Burmese breakfast, but can also be eaten at other times of the day. Burmese Chicken Noodle Soup.

Serves 6-8

• 5 medium onions, sliced
• 2 inch piece young ginger
• 4 cloves garlic
• 1 chicken
• 2 qts water
• 2 t turmeric
• 1/4 c olive oil
• chili powder
• 4 T split pea flour (can substitute cornstarch)
• 1 coconut (3 c. liquid extracted)
• 1 lb egg noodles

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Method: Wash and dry livers well. Sprinkle lightly with salt, pepper and flour. Saute in butter until browned, 7-8 minutes. Serves 2-3 with rice.

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The Rendering of Chicken or Goose Fat to Create Delicious Cracklings.

A real old fashioned traditional recipe from Jewish Cookery by Leah W. Leonard

• Cut fatty fowl skin and other fat clusters into 1-inch cubes or strips
• Cover with cold water
• Cook in a heavy kettle or frying pan, covered for 20 to 25 minutes
• Uncover and continue cooking over reduced heat until the water has evaporated and only the melted or cooked fat and cracklings remain
• Add diced onions, allowing one onion to each cupful of unrendered fat
• Add a clove of garlic for flavor

Method When rendering a large quantity of fat, the addition of a few slices of raw potato will help clarify it.

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Nourishing and supportive, chicken broth has been used throughout the world for centuries as a basis for flavor and health.

Ingredients: Chicken bones, celery, carrots, onions, spices. Full Recipe.

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Chicken broth is a practical and affordable addition to any diet. Broths and stocks provide powerful nourishment.

Organic chicken legs are generally a reasonable price and sometimes even cheaper than buying the whole chicken. You can leave the skin on if you like. I like to fry the chicken skins up for a tasty snack. Use the rendered chicken fat to fry with.

Organic chicken fat was traditionally considered to be very healing. This recipe is also good because you can use the poached chicken meat to make Myanmar Chicken Salad, and other recipes.

Ingredients:

• 1 whole chicken, cut up ( or about 4-5 chicken legs)
• 3 medium carrots, washed and roughly chopped
• 4 medium onions, roughly chopped
• ½ bunch celery, roughly chopped
• 1 bunch parsley, washed if sandy
• 2 T vinegar, preferably cider vinegar
• 10 whole black peppercorns
• 4-6 bay leaves

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This dish is known in Myanmar as Bachelor’s Chicken Curry. Traditionally young men would steal the chicken and other ingredients if hunger overtook them while out on a romp. In their haste to cook the meal over an impromptu fire, garlic cloves were pounded and thrown in, skin and all.

On occasion certain young men might have been known to add a bit of marijuana* to the simmering mix, resulting in great amusement and laughter from all who consumed this addicting combination of flavors.

Serves 4

• 1inch ginger, pounded
• 6 cloves garlic, pounded
• 1 medium onion, sliced and pounded
• 1T oil or more as necessary
• ½ t turmeric
• 1t chili powder (or more to taste)
• 2 medium potatoes, medium dice
• 2-3 chicken legs, deboned and medium dice
• salt or fish sauce to taste

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