This recipe is the simplest I've come across so far to make Burmese Khowsuey. It was given to me by our close family friend Jaya/Cheri, Aditi's mother. The condiments are the key to this dish, so don't compromise on them! Serve with boiled egg or vegetarian noodles.
Boil 2 lb/1 Kg chicken with bone in a large pot covered with water. Add black pepper corn, bay leaves, black cardamom, cinnamon sticks.
Boil till chicken is tender and ready to shred. Save the stock. De-bone chicken, discard bones and retain stock
Grind 5-6 onions, 10 pods garlic, and 6-8 dry red chilies. Fry all till brown
Add shredded chicken and stir. Add stock. Add 1 tbsp. fish sauce (optional)
In a bowl add 2 tablespoons of gram flour and make it into a fine paste with some of the stock.
Add this to the chicken mix slowly till you get desired thickness.
As it starts to thicken turn heat low. Add one cup of coconut milk.
Khowsuey is eaten with plain egg noodles and topped with the condiments listed below. Even just a few of them will do- fried onions, fried garlic, spring onions, green chillies in vinegar is a must.
Chopped Spring onions
Chopped boiled eggs
Chopped green chillies in vinegar
Ground dry shrimp powder