This is probably the most famous of all Burmese dishes: it is something of a feast, but it is not difficult to prepare at home. Try to use the special split pea and lentil flours, as these give the dish its authentic Burmese flavor. Chick pea (garbanzos) flour may be substituted for the split pea flour, if this is more easily obtainable.

In Burma, the dish is served in wide soup bowls or plates - the noodles are placed in the bottom of the bowls, then a little of each of the accompaniments is sprinkled on top, followed by the hot chicken mixture. Each diner squeezes lemon juice over his serving just before eating.
 

Ingredients:

1

1/2 tsp
3 liters /6 pints
7 tbsp
4
4
2.5 cm/1 inch
2 tsp
5 tbsp
5 tbsp
150 g/5 oz
1 kg/2 lb

To serve:
6 tbsp
12
3
2
5
1 tbsp
2

chicken, weighing 1.5 kg / 3-31/2 lb, cut into large pieces
salt
turmeric powder
water
vegetable oil
medium onions, peeled and pounded
garlic cloves, peeled and crushed
piece of fresh root ginger, peeled and pounded
chili powder, according to taste
split pea flour
lentil flour
creamed coconut, roughly chopped
fresh or dried egg noodles


oil
garlic cloves, peeled and sliced crossways
hard-boiled eggs, shelled and quartered
onions, peeled and sliced
spring onions, including green tops, finely chopped
chili powder (optional)
lemons, quartered
 

Method:

1. Rub the chicken with 1 tablespoon salt and the turmeric, then place in a very large pan. Add the water, bring to the boil, then lower the heat and simmer for about 25 minutes until the chicken is just cooked, but still firm. Remove the chicken from the pan; leaves the cooking liquid to simmer gently over low heat.
    

2. Remove the skin and bones from the chicken and add them to the simmering cooking liquid. (For maximum flavor the chicken bones should be cracked, but this is not essential.) Cut the chicken meat into chunks.
    

3. Meanwhile, heat the oil in a large pan, add the onions, garlic, ginger and chili powder and stir-fry for 5 minutes. Add the chicken meat and stir-fry for 5 to 10 minutes. Turn off the heat.
    

4. Mix the flours to a paste with about 200 ml/1/3 pint/1 cup cooking liquid and set aside. Stain the remaining cooking liquid into the pan containing the chicken meat.
    

5. Stir in the flour paste and bring to the boil. Lower the heat, add the creamed coconut (coconut milk) and simmer for about 20 minutes until the mixture has the consistency of thick pea soup, stirring frequently. If the mixture becomes too thick, add a little more water; if it is too thin, add a little more lentil flour paste. Turn off the heat, taste and adjust the seasoning, then cover the pan and set aside.
    

6. Cook the noodles in boiling salted water for about 7 minutes; drain and keep hot.
    

7. To serve: Heat the oil in a small frying pan (skillet), add a handful of the boiled noodles and fry over brisk heat until crisp. Remove from the pan with a slotted spoon and drain on kitchen paper towels, then place in a serving bowl.
    

8. Add the garlic to the pan, fry over brisk heat until golden and crisp, then transfer to a small serving bowl.
    

9. Reheat the chicken mixture, then pile into a warmed serving dish. Serve the remaining ingredients in separate small bowls as accompaniments to the chicken and noodles. Serve hot.

SERVES 6 to 8