Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to a boil in a stockpot, then fold in the chick pea slurry. Let simmer for 15 mins. In the meantime, saute the marinated chicken in a little oil (about 1-2 tsp), then ad an additional 1 Tbsp paprika and 1 tsp turmeric for coloring. Add the cooked chicken to the stockpot, along with 8 large onions (cut in half). Let it simmer for 1 hour, then add 2 cans (around 30 oz) coconut milk and and 2 Tbsp fried, dried shallots (you can purchase these pre made from a Thai market). Simmer for another 45 minutes, then add 6 sliced hard boiled eggs. Fifteen minutes later, season to taste with salt and/or fish sauce. Serve over cooked flat egg noodles, garnished with lime wedges and fresh cilantro. This recipe is based on Waimar’s family recipe (for the marinated chicken) and Flavors of Burma by Susan Chan (for the stock). This recipe feeds a large group. (Dec. 2012)
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