Ohn No Kauk Swe (အုန်းနို့ခေါက်ဆွဲ)

Ingredients 🥕

• 2 packs (15 oz each) Chinese egg noodles
• 3.5 lbs bone in chicken drumsticks
• 400 ml coconut milk
• 250 ml sugar
• 5 shallots
• 8 small red onions
• 5 cloves garlic
• 5 duck eggs (or regular eggs)
• 150 g chickpea flour
• 1 bunch cilantro
• 3 limes
• 250 ml roasted chili flakes
• 4 tablespoons salt
• 1/2 tbsp turmeric powder
• 4 tbsp paprika

Instructions 📝

1. 1

   Cook the egg noodles in boiling water for 5 minutes. Drain well and let them dry slightly, then toss with a little cooking oil and set aside.

2. 2

   Chop the chicken into small pieces and marinate with salt, pepper, 1/2tbspturmeric powder, 3 minced shallots, and 5 minced garlic cloves.

3. 3

   Heat oil in a 5 ltrs pot over medium heat. Add 4 tbsp paprika, then the aromatics, and sauté until fragrant. Add the chicken and cook over medium heat until it releases its juices and becomes slightly oily. Continue cooking until most of the liquid has evaporated.

4. 4

   Pour in the coconut milk and cook for about 3 minutes until fragrant. Add 250 ml sugar and 4 tablespoons salt.

5. 5

   In a separate bowl, mix the chickpea flour with water until fully dissolved, then slowly add it to the pot, stirring constantly to prevent lumps. The mixture will become thick, so gradually add hot water to loosen the soup to your desired consistency.

6. 6

   Bring to a gentle boil over high heat, stirring continuously, and cook for at least 20 minutes to fully cook the chickpea flour (undercooked flour will have a raw smell).

7. 7

   Add the small onions and continue cooking briefly. Taste the soup and adjust sweetness or seasoning as needed.