Cow Soy

60 mins
Serves 1
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Directions

  1. 1Start with chicken thigh skin side down, cooking low and slow to render out the fat and get crispy golden skin.
  2. 2Start with chicken thigh skin side down, cooking low and slow to render out the fat and get crispy golden skin.
  3. 3Start with chicken thigh skin side down, cooking low and slow to render out the fat and get crispy golden skin.
  4. 4Set the chicken aside.
  5. 5Set the chicken aside.
  6. 6Set the chicken aside.
  7. 7Throw the skin back in the pot to finish crisping.
  8. 8Throw the skin back in the pot to finish crisping.
  9. 9Throw the skin back in the pot to finish crisping.
  10. 10Set the crispy chicken skin on a cooling rack, hit it with some flaky sea salt, then set it aside until it's time to plate.
  11. 11Set the crispy chicken skin on a cooling rack, hit it with some flaky sea salt, then set it aside until it's time to plate.
  12. 12Set the crispy chicken skin on a cooling rack, hit it with some flaky sea salt, then set it aside until it's time to plate.
  13. 13In the same pot, cook down some homemade red curry paste.
  14. 14In the same pot, cook down some homemade red curry paste.
  15. 15In the same pot, cook down some homemade red curry paste.
  16. 16Add coconut milk, chicken broth, fish sauce, soy sauce, and palm sugar.
  17. 17Add coconut milk, chicken broth, fish sauce, soy sauce, and palm sugar.
  18. 18Add coconut milk, chicken broth, fish sauce, soy sauce, and palm sugar.
  19. 19Put the chicken back in to simmer for about an hour.
  20. 20Put the chicken back in to simmer for about an hour.
  21. 21Put the chicken back in to simmer for about an hour.
  22. 22While the chicken is simmering, boil some egg noodles.
  23. 23While the chicken is simmering, boil some egg noodles.
  24. 24While the chicken is simmering, boil some egg noodles.
  25. 25Fry a handful of egg noodles for the crunchy topping.
  26. 26Fry a handful of egg noodles for the crunchy topping.
  27. 27Fry a handful of egg noodles for the crunchy topping.
  28. 28To plate, put boiled noodles in first.
  29. 29To plate, put boiled noodles in first.
  30. 30To plate, put boiled noodles in first.
  31. 31Add the rich, fragrant broth.
  32. 32Add the rich, fragrant broth.
  33. 33Add the rich, fragrant broth.
  34. 34Top with fried noodles.
  35. 35Top with fried noodles.
  36. 36Top with fried noodles.
  37. 37Add crispy chicken skin, shallots, pickled mustard green, chili crunch, cilantro, and a big squeeze of lime.
  38. 38Add crispy chicken skin, shallots, pickled mustard green, chili crunch, cilantro, and a big squeeze of lime.
  39. 39Add crispy chicken skin, shallots, pickled mustard green, chili crunch, cilantro, and a big squeeze of lime.

Ingredients

  • chicken thigh skin side down
  • chicken thigh skin side down
  • chicken thigh skin side down
  • homemade red curry paste
  • homemade red curry paste
  • homemade red curry paste
  • coconut milk
  • coconut milk
  • coconut milk
  • chicken broth
  • chicken broth
  • chicken broth
  • fish sauce
  • fish sauce
  • fish sauce
  • soy sauce
  • soy sauce
  • soy sauce
  • palm sugar
  • palm sugar
  • palm sugar
  • egg noodles
  • egg noodles
  • egg noodles
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt
  • shallots
  • shallots
  • shallots
  • pickled mustard green
  • pickled mustard green
  • pickled mustard green
  • chili crunch
  • chili crunch
  • chili crunch
  • cilantro
  • cilantro
  • cilantro
  • lime
  • lime
  • lime

Equipment

cooling rackpot