Panthay Khawswey (Burmese Chicken Stew) Popular Recipes

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Panthay Khawswey (Burmese Chicken Stew)

Growing up in Hawaii means experiencing the people, traditions, and cuisines from all over the Pacific. Locally-printed cookbooks abound, in which family favorites are shared from one culture to another. One of my most treasured local cookbook gems is a small, stapled-together collection of traditional recipes from a Burmese immigrant to Hawaii. This Panthay Khawswey, adapted from that cookbook, is a hearty noodle stew the Burmese have been known to enjoy for breakfast, lunch, or dinner.

Ingredients :

• salt to taste
• 1 (8 ounce) package rice vermicelli
• 3 tablespoons vegetable oil, or more if needed
• 1 cup chopped onions
• 6 cloves garlic, crushed, or more to taste
• 1 (1 inch) piece ginger, crushed
• ½ teaspoon ground turmeric
• 2 cups diced chicken
• 1 tablespoon fish sauce
• 1 tablespoon chili powder, or to taste
• ½ cup water, or more if needed
• 3 cups milk
• 1 (14 ounce) can coconut milk
• ⅓ cup chickpea flour
• ¼ cup chopped green onions (optional)
• ¼ cup chopped fresh cilantro (optional)

Instructions :

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

Notes :

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