Nan Gyi Thoke with Turmeric Shallot Oil, Garlic Chips and Jammy Eggs

Method

1. Put the chicken, water, some of the ginger (thinly sliced) and the salt in a 20 cm pot and bring to the boil over high heat; skim, then turn down to low heat and poach gently for 25 min. Lift out the chicken, let it cool a little, discard the skin and bones and pull the meat into chunky shreds. Strain the stock and keep it.

   Add in this stepBone-in chicken thighs 400 gWater (for poaching) 800 mlFresh ginger 10 gSalt 1 pinch

   high heat→low heat

2. Slice some of the shallots and garlic thinly (1–2 mm). Put the cold oil and the shallots in a 16 cm small pot over medium heat and fry for 8 min, stirring, until pale golden, then lift them out. Add the garlic and fry for just 2 min, until barely golden, and lift out at once; garlic burns and turns bitter in seconds, so don't look away. Turn off the heat and stir some of the turmeric into the hot oil to make a golden turmeric oil. Pour half into a bowl for the noodles and keep the rest for the curry.

   Add in this stepPeanut oil (or vegetable oil) 6 tbspShallots 2¾Garlic cloves 2¾Ground turmeric ¼ tsp

   medium heat

3. Toast all the chickpea flour in a dry pan over medium-low heat for 4 min, stirring constantly, until nutty and golden, and tip it onto a plate straight away.

   Add in this stepChickpea flour (besan) 4 tbsp

   medium-low heat

4. Pound or blend the remaining shallots, garlic and ginger to a fine paste. Warm the curry portion of the turmeric oil in a 18 cm pot, add the paste, the remaining turmeric, the paprika, Kashmiri chilli and shrimp paste and fry over medium-low heat for 14 min, until the moisture has gone, the paste is deep red-brown and the oil has separated completely.

   Add in this stepShallots 4¼Garlic cloves 4¼Fresh ginger 15 gGround turmeric ½ tspPaprika 1 tspKashmiri chilli powder ¾ tspShrimp paste (belacan) ½ tsp

   medium-low heat

5. Add the shredded chicken and about 120 ml stock per serving, then stir two-thirds of the toasted chickpea flour into a little stock and add it with half the fish sauce. Simmer over medium-low heat for 10 min, stirring, into a thick gravy. Keep the rest of the stock hot to serve in small bowls on the side.

   Add in this stepFish sauce 1¾ tsp

   medium-low heat

6. Bring a large pot of water (2 L) to the boil over high heat, lower in the room-temperature eggs and cook for exactly 7 min, then plunge into iced water and peel; the yolks will be soft and jammy. Cook the noodles in the same water for 8 min, rinse under cold water and drain thoroughly.

   Add in this stepEggs, at room temperature 2Thick round dried rice noodles 160 g

   high heat

7. In each bowl, toss the noodles with 1–2 tbsp turmeric shallot oil, the rest of the fish sauce, the remaining toasted chickpea flour, lime juice and chilli flakes. Top with the chicken curry, halved jammy eggs, drained red onion, crispy shallots, garlic chips and coriander, and serve with the hot broth.

   Add in this stepFish sauce 1¾ tspLime 1Chilli flakes ½ tspRed onion ½Chopped coriander leaves 2 tbsp