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Khao Soi Gai
Recipe by Nat Thaipun
- Steps
- Ingredients
Ingredients
Egg Noodle Dough
Khao Soi Paste
Roasted Chilli Oi
Pickled Shallots
To Serve
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Steps
- For the Egg Noodle Dough, add flour, egg, turmeric & salt to the bowl of a stand mixer with a paddle attachment. Mix for 2-3 minutes until a dough is combined.
- Transfer dough to a clean working surface and knead for 2 minutes. Form into a ball and wrap in plastic wrap, rest for minimum 20-30 minutes on the bench, at room temperature. Proceed with preparing the rest of the elements.
- When ready to cook, unwrap egg noodle dough and knead for 2 minutes. Divide dough into quarters, approximately 50g each.
- Roll each quarter into a neat little ball and cover with a clean damp tea towel.
- Flatten each ball gently into a thick disk and using the pasta attachment of a stand mixer or with a manual pasta roller start rolling the dough. Start at the thickest setting of the pasta machine and move to a thinner setting each time, until you are at the second last setting. If you have time, fold the already laminated dough in three and repeat the laminate from thickest setting to second last setting at least one more time. Two of the sheets should be at least 12cm wide.
- To make the noodle veil, cut four 12cmx12cm squares from the pasta sheets. Dust with flour and cover to prevent drying out. Set aside.
- With the remaining pasta sheets make fettuccine noodles by inserting the fettucine attachment into the pasta machine. Put the sheets through to make fettuccine sized noodles. Lightly dust with flour and roll up loosely into a nest shape.
- To cook the veil, half fill a wide saucepan or wok with water and bring to the boil. Add a pinch of salt and a tablespoon of oil. Gently place the noodle veil into the water and cook for 3 minutes, ensuring that the sheets don’t stick together. Transfer to a lightly oiled plate and set aside.
- To cook the nest, fill a large saucepan with 10cm depth of vegetable oil, heat to 150°C. Carefully transfer one egg noodle nest at a time into the oil and to retain the nest shape.
- Cook until dark golden brown, transfer to a tray lined with paper towel and generously sprinkle with salt. Set aside.
- For the Khao Soi Paste, place chillies in small heatproof bowl and cover with boiling water to rehydrate. Set aside.
- Roughly chop garlic, shallots, turmeric, and ginger. Transfer into a small food processor with shrimp paste, coriander roots and curry powder. Squeeze excess moisture out of the chillies and add to the processor. Blend until a smooth paste is formed.
- Heat vegetable oil in a small saucepan, add 4 tablespoons of the khao soi paste and stir fry the paste until aromatic and the paste is incorporated with the oil. Remove from heat.
- To cook the whole chicken, pat dry with a paper towel and gently cut the skin that attaches the leg to the main body. Pull away the leg from the body and cut the sinew that joins them. Turn the chicken over and cut through the backbone. Rub salt all over the chicken and then spread some of the fried khoa soi paste over the chicken skin.
- Transfer chicken into the pressure cooker with the remaining fried paste and add chicken stock. Cook in a pressure cooker on high pressure for 18 minutes.
- When the pressure cooker is finished transfer the chicken into a large bowl.
- Strain the broth through a sieve into a medium bowl and set in the fridge until ready to serve.
- Once the chicken is cool enough to touch, remove the chicken legs, breast, wings, and thigh from the body. Set aside.
- For the Roasted Chilli Oil, heat up the grapeseed oil in a small saucepan. When warm, combine chilli flakes, salt, and sugar together in a small bowl. When the oil has reached 70°C add the chilli mixture and cook until the chillies darken and release aroma but take care not to burn.
- To prevent the oil from continuing to cook, transfer into a bowl. Once cooled, transfer into a ramekin for serving.
- For the Pickled Shallots, combine vinegar, water, sugar, and salt into a small saucepan on medium heat until the sugar and salt dissolves.
- Finely dice the shallots and place in a bowl. Pour the vinegar mixture on to the shallots and set aside. When ready to serve pour into a serving jug.
- When ready to serve, combine 1 litre of the broth with the coconut milk, lime or lemon juice, fish sauce and white sugar. Mix well on medium low heat until it starts to bubble.
- To serve, place the chicken leg or other cut of meat into a large soup bowl. Prop the egg noodle veil on top. Pour the broth into the bowl and top with crispy noodle nest, chives & coriander.
- Add pickled shallots, pickled mustard greens, roasted chilli oil and a wedge of lime.
- To eat, sprinkle a generous amount of pickled shallots and lots of mustard greens with roasted chilli oil and a wedge of lime.
