Khao Piak Sen

Ingredients

• 1.2kg chicken thighs and drumsticks, bone in
• 2.5 litres water
• 4cm piece galangal, sliced
• 1 onion, halved
• 6 garlic cloves, smashed
• 4 coriander roots, or the stalks of a bunch
• 3 tbsp fish sauce
• 1 tsp salt
• 1/2 tsp white pepper
• 200g rice flour
• 120g tapioca starch, plus extra for dusting
• 250ml boiling water, approximately
• 4 tbsp vegetable oil
• 6 garlic cloves, thinly sliced, for the garlic oil
• 4 spring onions, sliced
• 1 large handful coriander, chopped
• 3 tbsp crispy fried shallots
• 2 limes, cut into wedges
• 1 tsp crushed dried chilli flakes

Before you cook

• Smash the garlic cloves flat with the side of a knife and slice the galangal.
• Mix the rice flour and tapioca starch in a heatproof bowl.
• Pour in the boiling water a little at a time while stirring with a wooden spoon, until a shaggy dough forms.
• Knead the warm dough on a surface dusted with tapioca starch for 5 minutes, until it is smooth, elastic and no longer sticky, then rest it under a bowl for 20 minutes.
• Slice the spring onions, chop the coriander and cut the limes into wedges.

Steps

1. Put the chicken, water, galangal, onion, smashed garlic and coriander roots in a large pot.
2. Bring it to a boil, then skim off the foam that gathers on top.
3. Lower the heat and simmer for 45 minutes until the chicken is falling from the bone.
4. Lift the chicken out and strain the broth through a sieve back into the clean pot.
5. Shred the chicken meat with two forks and discard the skin and bones.
6. Season the broth with the fish sauce, salt and white pepper, then keep it at a low simmer.
7. Roll the rested dough out on a surface dusted with tapioca starch to about 4mm thick.
8. Cut the sheet into strips 1cm wide with a sharp knife.
9. Toss the noodles in plenty of extra tapioca starch and shake off the excess so they stay separate.
10. Warm the vegetable oil in a small pan and fry the sliced garlic for 2 minutes until pale gold, then tip it into a bowl.
11. Bring the broth back up to a rolling boil and drop the noodles in a handful at a time.
12. Cook the noodles for 5 to 7 minutes, until they float and turn translucent at the edges and the broth has visibly thickened.
13. Return the shredded chicken to the pot and heat it through for 2 minutes.
14. Ladle into deep bowls and top with garlic oil, spring onion, coriander, fried shallots and chilli flakes.
15. Serve with lime wedges for squeezing at the table.