Wednesday, May 5, 2010

Chicken Rice Noodle Porridge

I am officially back from my break! I posted about 60 videos during my first year of blogging but I won't be as motivated this time around because blogging doesn't pay my expenses. As well, my boss just put me on a new project so I'll be busy with my full time job.

My cousin noticed that the "Sanoubane" name is missing from my recipe book and website. I took on my father's name and not my mom's Sanoubane name. My cousin wanted me to mention that Kham Teum Sanoubane is my uncle(my mom's brother) who is a popular singer in Vientiane, Laos capital. Also my mom's first cousin is a high Thai Buddhist monk, who is granted an honourable name by His Majesty King Bhumibol Adulyadej of Thailand. I'll share more on the "Sanoubane" and the "Larprom" family later.

This Chicken Rice Noodle Porridge is the gourmet version of the Jasmine Rice Porridge and both dishes are called 'khao biek'. Other Asians would call this dish "congee soup".

Soup Recipe: Chicken Rice Noodle Porridge
1 cup chopped chicken pieces
Chicken bone (optional)
3 to 4 cups water
1 teaspoon salt
2 tablespoons oil
2 tablespoons chopped garlic
1 cup rice flour
1 cup glutinous rice flour
1 cup boiling hot water
Tapioca starch

Soy sauce
Fried garlic
Dry chili flakes
Oil & garlic chili sauce
Chopped green onions and cilantro

For Chicken broth: In a pot over high heat, crisp garlic and oil. Add chopped chicken are stir fry until cooked. Add water, salt and chicken bone. Bring broth to boil. Scoop out any foam residue from broth. Reduce heat to medium and cover.

For Noodle: Mix rice flour, glutinous rice flour and boiling hot water. Knead rice dough for 3 minutes. On a flat surface, sprinkle tapioca starch. Roll out rice dough until it is 15 centimeters long, 3 millimeters thick and cut noodles about 5 millimeters apart. Use tapioca starch to sprinkle where dough is sticky.

Chicken Rice Noodle Porridge Individual bowls:
Add noodles to broth and cook noodle for 3 to 5 minutes. Laddle on to individual serving bowls. Add ½ teaspoon fried garlic, ½ teaspoon chili flakes, ½ oil & garlic chili sauce, 1 teaspoon soy sauce, chopped green onions and cilantro. Mix and enjoy.