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Sekai Gohan
Kyar Zan Hinga (Kyazan Chet): Burmese Chicken and Glass Noodle Soup with Wood Ears, Lily Buds and Yuba
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Dried wood ear mushrooms (cloud ears) | 2 oz | Soaked, drained and cut into 1/2-inch strips |
| Dried lily buds | 2 oz | Soaked, drained and each tied into a knot |
| Dried soybean sheets (yuba) | 4 lengths (2 U-shaped ribbons) | Soaked, drained and cut crosswise into 1/2-inch pieces |
| Hot water | As needed | For soaking each dried ingredient in its own bowl |
| Neutral vegetable oil | 2 Tbsp | For cooking the aromatics |
| Onion | 1 medium | Sliced vertically, 1/4 inch thick |
| Garlic | 8 cloves | Sliced |
| Ginger | 1 inch | Peeled and finely grated |
| Turmeric | 1/2 tsp | Cooked with the aromatics |
| Paprika | 2 tsp | Color and aroma, cooked with the aromatics |
| Skinless, boneless chicken | 2 lb (for example, two breasts and two thighs) | Diced into 1/2-inch pieces |
| No-salt chicken broth | 15 cups | The soup base |
| Fish sauce | 2 Tbsp | Seasoning for the broth |
| Salt | To taste | Seasoning for the broth |
| Black pepper | To taste | Seasoning for the broth |
| Dry sweet potato cellophane noodles | 1/2 lb | Cooked separately and placed in the bowls first |
| Lime | Wedges, as needed | Served alongside |
| Fresh cilantro | As needed | Served alongside |
| Burmese roasted crushed red pepper flakes | To taste | Served alongside for heat |
Steps
1Soak the three dried ingredients in separate bowls
Rinse the dried wood ears under clean running water. Put the wood ears, lily buds and soybean sheets into three separate clean, heatproof bowls. Pour hot water over each one and let them soak for 10 minutes, then drain. Use the soaked items promptly. Discard any wood ears that feel slimy or smell off.
2Cut the wood ears and yuba, and knot the lily buds
Tie each lily bud into a single knot. Cut the wood ears and the soybean sheets crosswise into 1/2-inch pieces. Keep the three prepared ingredients together, ready to go into the pot.
3Sauté the aromatics and spices until fragrant
Heat 2 Tbsp neutral vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, turmeric and paprika, and cook, stirring, until fragrant.
4Add the chicken and sauté for 10 minutes
Add the 2 lb diced chicken to the pot and sauté over medium heat for 10 minutes. Use a separate cutting board and knife for the raw chicken, and wash your hands and those tools before touching other food.
Chicken donenessTen minutes of sautéing does not mean the chicken is done. Before serving, check that the center of the thickest piece reaches 167°F (75°C) and stays there for at least 1 minute. Never taste raw or undercooked chicken.
5Add the broth and seasonings and bring to a boil
Pour in 15 cups chicken broth. Add 2 Tbsp fish sauce, and salt and black pepper to taste. Bring to a boil. Hold off on tasting the soup until the chicken is fully cooked.
6Add the dried goods and simmer for 10 minutes
Add the drained wood ears, knotted lily buds and cut soybean sheets. Lower the heat and simmer for 10 minutes. Check the center of the thickest piece of chicken with a thermometer, as in step 4.
7Cook the noodles in a separate pot
Cook 1/2 lb dry sweet potato cellophane noodles in a separate pot, following the package directions.
8Drain the noodles
Drain the cooked noodles in a colander.
9Put the noodles into the bowls
Divide the drained noodles among large soup bowls.
10Pour the soup over the noodles and serve
Ladle the hot soup, with its chicken and dried goods, over the noodles. Serve with lime wedges, cilantro and roasted crushed red pepper flakes on the side.