KHAO PIAK SEN

Time: 3 Hours

Servings 7-9

Ingredients:

Broth:

• 1 Whole Organic Chicken
• 6 Large thick slices of Ginger
• 1 Large White Onion
• 1.5-2 Tbsp Salt
• 1 Litre of Chicken Broth

 Noodles:

• 1 Package (454 grams) Rice Flour
• 1 Package (454 grams) Tapioca Starch ¼ to be kept aside
• 2-3 Cups Hot Water (more or less dependent on how well the dough forms)

 

Fixings:

(All ingredients are optional but the more you add the better it will taste!)

• Haute Chili Oil
• Haute Garlic Oil
• Chinese Donut
• Quail Eggs
• Cilantro
• Green Onion
• Lime
• Fish Sauce
• Fried Shallots
• Black Pepper
• Pork Blood (omitted in this recipe but is usually a staple to this dish)

 

What you'll need:

• Large pot
• Small pot
• Ladle
• Cutting board
• Knife
• Rolling Pin
• Stand Mixer
• Pasta noodle attachment

[For the broth]

1. Fill a large pot with water to half way then add the whole chicken, ginger and onion.

2. Next, add salt and fill the pot with enough water to cover the chicken.

3. When it starts boiling turn down to medium/low and let it simmer for at least 3 hours, continue to add water, as the water will evaporate as it boils and don’t forget to skim off the “foam” during this process for a cleaner broth.

While the chicken is simmering it’s time to make the noodles!

[How to make the noodles]

1. Pour the bag of Rice Flour with ¾ of Tapioca Starch into a mixer and keep ¼ tapioca on the side to roll out the dough later.

2. Mix and add ½ cup of water at a time and mix well. The dough should be a drier consistency more than a wet dough. (See photo below)

3. After your dough is kneaded into one piece, make oval shape pieces of dough (should be about 7 pieces) and roll it out thin enough to roll through the pasta roller. If it’s a bit sticky sprinkle with your left-over tapioca starch before putting it through the roller. You can roll it out as thin or thick as your like your noodles to be then run the sheet of dough through the cutter to make the noodles.

 

 

(Side note) If you don’t have a stand mixer or pasta roller you can definitely do this with a mixing bowl by hand but be careful the dough gets super-hot because of the hot water. After rolling all the sheets out with a rolling pin you can cut the noodles with a knife as thin or thick as you like!

  

[Back to the broth]

After 3 hours take out the chicken and add the chicken broth. If you want, you can instead add water and throw the chicken bones back in after peeling all the meat off to simmer for another 2 hours or longer. 

So now that you have a chicken soup base; it’s time for all the fixings!

 

[Prep]

Peel the chicken meat and set aside. Wash and cut the cilantro, green onion and lime. Cook and peel the quail eggs. (Sometimes I use canned because peeling quail eggs is not fun.)

 

[Cooking the noodles]

1. In a small pot add 2-3 ladle spoonful’s of broth, when it starts to boil add in your noodles. Don’t over stir the noodles just every 30 seconds or so or the soup will be really thick. The noodles take about 2-3 minutes to cook.
2. Pour the noodles and broth into a bowl and if you want a less thick broth you can ladle in some broth from the large pot.

 

[Adding in the fixings]

Now it’s time to add your chicken, quail eggs and the rest of the toppings which are all optional. You can make it as spicy, salty or sour as you like with these toppings and ingredients.

Don’t forget to toast and cut up your Chinese donuts to enjoy with the soup. It won’t be complete without it to soak up all the flavours! ENJOY!