Cherry & Dennis Helper Habitat

Burmese Nan Gyi Thoke

緬甸雞肉米線沙律

Burmese Nan Gyi Thoke — finished dish

Total time: 60 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Thick rice noodles are tossed, not souped, with spiced chicken, toasted chickpea flour, lime and crisp shallots.

01

Ingredients

Main ingredients

600 g fresh thick rice noodles
350 g boneless chicken thigh
2 eggs
4 tbsp toasted chickpea flour
4 shallots
1 lime

Seasoning

3 tbsp neutral oil
3 cloves garlic
1 tsp paprika
1/2 tsp ground turmeric
1 tbsp fish sauce
1 tbsp chilli oil

Burmese Nan Gyi Thoke — ingredients

02

Tools

wok
noodle pot
small saucepan
mixing bowl
colander

Burmese Nan Gyi Thoke — tools

03

Steps

Burmese Nan Gyi Thoke — Cut chicken into small pieces and thinly slice shallots and garlic

Step 1

Cut chicken into small pieces and thinly slice shallots and garlic

Cut chicken into small pieces and thinly slice shallots and garlic.

Burmese Nan Gyi Thoke — Boil the eggs in a small saucepan for about 9 minutes

Step 2

Boil the eggs in a small saucepan for about 9 minutes

Boil the eggs in a small saucepan for about 9 minutes, then cool in cold water and peel.

Burmese Nan Gyi Thoke — Halve the cooked eggs and reserve them for the final bowls

Step 3

Halve the cooked eggs and reserve them for the final bowls

Halve the cooked eggs and reserve them for the final bowls.

Burmese Nan Gyi Thoke — Heat half the oil in a wok and fry shallots until golden and crisp

Step 4

Heat half the oil in a wok and fry shallots until golden and crisp

Heat half the oil in a wok and fry shallots until golden and crisp, then drain.

Burmese Nan Gyi Thoke — Cook garlic

Step 5

Cook garlic

Cook garlic, paprika and turmeric in the remaining oil until fragrant but not burnt.

Burmese Nan Gyi Thoke — Add chicken and stir-fry until the surfaces change colour

Step 6

Add chicken and stir-fry until the surfaces change colour

Add chicken and stir-fry until the surfaces change colour, turning every piece.

Burmese Nan Gyi Thoke — Add fish sauce and a splash of water

Step 7

Add fish sauce and a splash of water

Add fish sauce and a splash of water; cover and cook until every chicken piece is fully cooked.

Burmese Nan Gyi Thoke — Uncover and reduce the liquid to a small amount of thick chicken sauce

Step 8

Uncover and reduce the liquid to a small amount of thick chicken sauce

Uncover and reduce the liquid to a small amount of thick chicken sauce.

Burmese Nan Gyi Thoke — Boil water in the noodle pot and cook the fresh thick rice noodles as the package directs

Step 9

Boil water in the noodle pot and cook the fresh thick rice noodles as the package directs

Boil water in the noodle pot and cook the fresh thick rice noodles as the package directs.

Burmese Nan Gyi Thoke — Drain noodles into a mixing bowl and toss with chicken and its sauce

Step 10

Drain noodles into a mixing bowl and toss with chicken and its sauce

Drain noodles into a mixing bowl and toss with chicken and its sauce.

Burmese Nan Gyi Thoke — Add toasted chickpea flour

Step 11

Add toasted chickpea flour

Add toasted chickpea flour, chilli oil and squeezed lime, then toss evenly.

Burmese Nan Gyi Thoke — Divide into four bowls

Step 12

Divide into four bowls

Divide into four bowls, top with crisp shallots and half an egg each, and serve at once.

Common mistakes

Leaving noodles in water too long makes them mushy.
Chicken must be fully cooked before tossing with noodles.

Tips

Use fresh thick noodles and already toasted chickpea flour; toss just before serving.