Quick Slow Cooking: More than 125 tempting recipes with hectic schedules in mind by Kim Laidlaw

Author:Kim Laidlaw
Language: eng
Format: epub
Publisher: Weldon Owen

Burmese-Style Noodles

with

Chicken and Coconut

I first ate this noodle dish at Yamo’s, a hole-in-the-wall restaurant in San Francisco with a cultlike following, and I have always wanted to re-create it at home. Using a slow cooker proved the perfect way to recapture those memorable flavors. For an authentic touch, top each serving with slices of hard-boiled egg and chopped green onion.

ingredients

2½ lb (1.25 kg) bone-in chicken thighs, skinned (about 6 large thighs)

Kosher salt

1 large yellow onion, halved and thinly sliced, plus ½ yellow onion, chopped

2 heaping tablespoons peeled and chopped fresh ginger

2 cloves garlic, chopped

2 cups (16 fl oz/500 ml) low-sodium chicken broth

1 tablespoon canola oil

3 tablespoons all-purpose flour

1 teaspoon ground turmeric

1 tablespoon sweet paprika

¼ teaspoon cayenne pepper (optional)

1 can (13½ fl oz/420 ml) coconut milk, shaken well before opening

Juice of 1 lime, plus lime wedges, for serving

¾ lb (375 g) fresh Chinese wheat noodlesor spaghetti

Finely grated lime zest, optional

makes 6 servings

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