Mormor’s Kaukswe

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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Schmaltz and Grebenes

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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