Steps to Prepare Flynn Mcgarry Gem

Panthay Khawswey (Burmese Chicken Stew)

Mcgarry will create an emphasis around local seafood as an ode to the scandinavian dining scene, including this tartare dish featuring three types of raw clam.

Recipe Summary Panthay Khawswey (Burmese Chicken Stew)

Growing up in Hawaii means experiencing the people, traditions, and cuisines from all over the Pacific. Locally-printed cookbooks abound, in which family favorites are shared from one culture to another. One of my most treasured local cookbook gems is a small, stapled-together collection of traditional recipes from a Burmese immigrant to Hawaii. This Panthay Khawswey, adapted from that cookbook, is a hearty noodle stew the Burmese have been known to enjoy for breakfast, lunch, or dinner.

Ingredients | Flynn Mcgarry Gem

salt to taste

1 (8 ounce) package rice vermicelli

3 tablespoons vegetable oil, or more if needed

1 cup chopped onions

6 cloves garlic, crushed, or more to taste

1 (1 inch) piece ginger, crushed

½ teaspoon ground turmeric

2 cups diced chicken

1 tablespoon fish sauce

1 tablespoon chili powder, or to taste

½ cup water, or more if needed

3 cups milk

1 (14 ounce) can coconut milk

⅓ cup chickpea flour

¼ cup chopped green onions (Optional)

¼ cup chopped fresh cilantro (Optional)

Directions

Fill a saucepan with lightly salted water and bring to a rolling boil; stir in vermicelli noodles and cook, uncovered, stirring occasionally, until the noodles are tender yet firm to the bite, 4 to 5 minutes. Drain.

Heat oil in a large pot over medium heat; add onions, garlic, ginger, and turmeric. Cook and stir until onions start to brown, about 5 minutes. Stir in chicken, fish sauce, chile powder, and salt. Add a tablespoon or two of water if mixture looks dry or starts to stick. Cook until chicken is tender and no longer pink, about 5 minutes.

Pour milk and coconut milk into the pot. Bring the soup to a boil; reduce heat, and simmer, uncovered, stirring frequently, about 5 minutes.

Combine 1/2 cup water and chickpea flour in a small bowl. Add chickpea flour mixture to the soup a few tablespoons at a time; stir thoroughly between each addition to avoid lumps. Simmer until slightly thickened, 5 to 10 minutes.

Place cooled vermicelli noodles into servings bowls. Ladle soup over the noodles, and garnish with green onions and cilantro.

Use skim milk instead of 2% milk if you prefer.

Info | Flynn Mcgarry Gem

prep: 25 mins cook: 35 mins total: 1 hr Servings: 10 Yield: 10 servings

TAG : Panthay Khawswey (Burmese Chicken Stew)

Soups, Stews and Chili Recipes, Stews, Chicken,