Panthay Khawswey (Burmese Chicken Stew) Best Family Recipes

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Panthay Khawswey (Burmese Chicken Stew)

Growing up in Hawaii means experiencing the human beings, traditions, and cuisines from all over the Pacific. Locally-published cookbooks abound, wherein own family favorites are shared from one culture to every other. One of my maximum valuable local cookbook gemstones is a small, stapled-together collection of conventional recipes from a Burmese immigrant to Hawaii. This Panthay Khawswey, tailored from that cookbook, is a hearty noodle stew the Burmese were regarded to experience for breakfast, lunch, or dinner.

Ingredients :

salt to flavor
1 (eight ounce) bundle rice vermicelli
three tablespoons vegetable oil, or extra if wanted
1 cup chopped onions
6 cloves garlic, crushed, or more to taste
1 (1 inch) piece ginger, beaten
½ teaspoon floor turmeric
2 cups diced hen
1 tablespoon fish sauce
1 tablespoon chili powder, or to flavor
½ cup water, or greater if needed
3 cups milk
1 (14 ounce) can coconut milk
⅓ cup chickpea flour
¼ cup chopped inexperienced onions (elective)
¼ cup chopped fresh cilantro (optionally available)

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H

Notes :

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