{ Noodle: Chicken Paloh Soup }

Yesterday I was craving for one of the Thai-Chinese dish called Paloh. As I was a (picky) child this was one of my favorite dish. Traditionally you would be eating this with rice (in Thailand.) And it actually contains hard boiled eggs and pork in this soup. Anyway, here's what you can do alternately.

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{ 3-4 servings }

Ingredients:

-set 1-

• 5-6 pieces of chicken drumsticks
• 1 tsp of garlic powder
• 1 tsp of cinnamon powder
• 3 tbsp regular soy sauce
• 1/4 cup of vegetable oil

-set 2-

• 2 cups of chicken or vegetable broth
• 3 cups of water

-set 3-

• 2-3 medium size of cinnamon sticks
• 6-7 pieces of star anise
• 5-6 pieces of bay leaves
• 1 tbsp of dried coriander seeds
• 1/4 cup of black soy sauce
• 1/4 cup of shitake mushroom soy sauce
• 2 tbsp of sugar

-set 4-

• 1 lb. of fresh egg noodle
• 2 tbsp fried garlic with its oil
• 2 cups of sprout
• 1 cup of chopped cilantro
• 1 pack of tofu cutlet

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{ Cinnamon Stick, Bay leaf, Star anise }

1. Marinated chicken drumsticks with garlic powder, cinnamon powder, and regular soy sauce for about 10-15 minutes.

2. In a medium pan add vegetable oil, once the oil gets hot add the marinated chicken drumsticks. Cook the drumsticks until the outside turns golden brown (don't cook all the way through.) Set aside.

3. In a medium-large saucepan add water and chicken (or vegetable) broth and bring it to a boil.

4. Add set 3, and the partially cooked drumsticks into a saucepan. Turn the heat down to medium-low and let it cook for about 2 hours.

5. Cook the noodle (approximately 1/4 lb per person) in a separate pot. Once the noodle is cooked, drain, add fried garlic, bean sprout, and chopped cilantro, mix it well.

6. Once the soup is done pour it over the noodle, and top the dish with some sliced tofu cutlet.

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Voilà!