Of northern Gin Lam

🍲 Menu Name: Chicken Alley Rice

🥦 raw materials: meat: chicken calf or chicken hip (choose plump calf will be beautiful)

Brees: Chili curry rice alley 100-150 grams coconut milk (coconut milk and coconut milk tail combined) 500-750 ml curry powder 1-2 teaspoons chicken broth or water 1-2 cups measuring

Lines: Alley Rice Lines (Yellow Flat Lines) 300-500 grams

Condiments: beep sugar or coconut sugar, fish sauce, soy sauce, vegetable oil (for stir frying curry peppers and frying lines)

Side dishes: lettuce, alley shallot, cilantro onion, lemon, oil sauteed cayenne pepper

🍳 process of making: Stir the curry chili: set the pan / pot. Put 1 cup of coconut milk to simmer until it is broken. Add the alley curry chili (or spicy curry chili), curry powder, turmeric powder, stir fried until fragrant.

Stir the chicken: Put the chicken calf to stir and stir with the curry pepper until the chicken skin is ripe, strained, so that the curry enters the meat.

Simmer curry: Add the rest of the coconut milk, or the coconut milk tail / water to it, wait until boiling, seasoning with beep sugar, soy sauce, or fish sauce, simmer the light heat for 30-40 minutes until the roasted chicken prepares the strands and side dishes: scalding the noodles, and dividing some strands to fry in hot oil until crispy yellow.

Arrange Serving: Scoop the scalding noodles into a bowl, topped with curry and chicken calves, garnished with crispy lines, coriander, scallions, dine with pickles, alley shallots and lemons.

👍🏻 Tip: Simmering coconut milk with curry peppers to crack them first will make the taste richer, more fragrant.