Burmese Chicken Khaukswe- Heirloom Recipe

Ingredients (Serves 6 persons)

• 1 kilo chicken, cut in medium size pieces
• 1 large onion, julienned
• 3 large/4 medium size tomatoes, pureed/100ml readymade packet puree
• Milk of 1 whole coconut, kept separate as first & second milk
• (instructions available below)
• 3 tablespoons gram flour(chickpea flour)/besan for thickening
• Salt to taste
• 1 teaspoon cumin powder/jeera powder
• 1 teaspoon coriander powder/dhania powder
• 2 tablespoons fresh coriander leaves, chopped
• ¾ teaspoon red chilli powder, or as per your taste
• 3-4 tablespoons oil
• 500 grams regular hakka noodles, boiled as per packet instructions

To make Stock

• 1 inch piece ginger
• 5-6 cloves garlic
• 5-6 whole peppercorns
• 2 onions, sliced

To make a paste

• 4 small onions
• 2inch piece ginger
• 1 green chilli
• 7-8 cloves garlic

Assorted condiments for garnish

• 2 onions, finely sliced & deep fried to a golden brown
• 10 cloves garlic, finely chopped & deep fried
• 2 onions, julienned
• 3-4 boiled eggs, sliced
• Handful of coriander leaves sprigs (do not chop)
• 100 grams spring onions, finely chopped & kept in 2 separate bowls as greens and whites
• 2 limes, cut into wedges
• Chilli flakes (optional)
• Fish sauce (optional)

Procedure

To make the stock

1. Pressure cook the chicken joints with ¾ teaspoon salt, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder/5-6 peppercorns, 5-6 cloves of garlic & 1inch piece of ginger, along with 4 cups of water for about 2 whistles.
2. Reduce the flame & allow for another 2 whistles. Turn off the flame & allow to cool.
3. Once the pressure drops, strain the stock water & strip the meat into medium sized 2inch pieces.
4. Return the bones to the cooker for a second time, with another 1 cup of water & ¼ teaspoon salt, allowing it to simmer for 2-3 whistles & once the pressure drops, open & combine this stock with the earlier one.

How to extract fresh coconut milk

1. Thick milk or first extract -Grate the white flesh of the coconut / cut pieces of the coconut, grind it in the blender/mixie with 1 cup of lukewarm water for about 30-40 seconds and strain it through a fine sieve, pressing down gently on the flesh so that a nice thick extract is obtained.
2. This is the thick or first extract of coconut milk which we will keep aside for the end of any curry or dessert recipe. It is never boiled.
3. For the second extract or thin milk, re run the same ground coconut through the blender with another 1.5 cups of water for 1 minute and press down & strain. Keep aside this milk in a separate pot.

To make the soupy chicken curry

1. Put the chickpea flour in a small bowl, whisk in 2 tablespoons of water, stirring vigorously to stop lumps forming. Add a little of the warm stock to assist and keep aside for the end.
2. Take a wok or heavy bottom pot, add the oil & once hot, add 1 julienned onion and sauté on a medium flame for 2 minutes till translucent.
3. Add the onion-ginger-garlic-green chilli paste & on a low to medium flame, stir for 3-4 minutes.
4. Add the tomato puree & spices now, turmeric powder, chilli powder, coriander & cumin powder, salt to taste & stir until well combined. Simmer for another 3-4 minutes with a lid on low flame.
5. Add the entire chicken stock and simmer for 3-5 minutes until it comes to a boil, before lowering the heat. You now have a large pot of basic soupy curry ready. Check spice levels.
6. While that simmers, cook your noodles in a large pot of water that has come to a good rolling boil, with some salt & 1 teaspoon of oil and follow the packet instructions. I usually calculate about 100-150 grams of uncooked noodles per head.
7. Drain off the water, rinse the noodles in cool water & leave them in a colander to drain.
8. Add the thin or 2^nd coconut milk mixed with the gram flour paste at this stage & simmer on a medium flame along with the shredded chicken for 2-3 minutes till the gravy thickens.
9. Add the chopped coriander leaves.
10. Finally, it’s time to add the thick coconut milk on a low flame and just as soon as it simmers, switch off the flame. Do not allow the curry to simmer for more than 1 minute, else the coconut milk will split. 

To plate:

1. Fill only ¼ of each soup bowl with the noodles.
2. Ladle the delightful golden chicken soup over the noodles in each bowl.
3. Garnish with various assorted condiments placed at the centre of the table.
4. I have detailed the complete list of aromatics traditionally used to garnish the bowl, however you can skip out the fish sauce, fried onion garlic & chilli flakes as per your taste.
5. The final squeeze of lime is an absolute must to this dish!

Making of Khaukswe

Plating of Khaukswe