Cooker Recipe for Chicken and Noodles, Burmese Style
Toss aside any qualms, 'cause I'm here to dish you up a fabulous recipe for a freakin' delish Slow Cooker Chicken and Noodles, inspired by the legendary Yamo restaurant in SF. This cult-fave joint sure knows how to create a storm in a pot, and now you can do it too, without ever leaving your crib!
Yield: 6 servingsDifficulty: Ain't rocket science! More like simple as pie!Total: 5 hours and 25 minutesActive: 30 minutes
Giving the Chicken a Kick in the Slow Cooker
- 2 1/2 pounds bone-in chicken thighs (go ahead and get 'em, about 6 big ones, skin removed)
- Kosher salt (the real deal, not that cheap stuff)
- 1/2 yellow onion, diced, plus 1 whole onion, sliced and halved (yeah, we need two onions, deal with it)
- 2 heaping tablespoons peeled and chopped fresh ginger (don't skimp on the ginger, it's the fekin' hero here)
- 2 cloves garlic, diced (yep, garlic too)
- 2 cups low-sodium chicken broth
- 1 tablespoon canola oil
- 3 tablespoons all-purpose flour
- 1 teaspoon ground turmeric
- 1 tablespoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional, but don't cry if you spice it up)
- 1 (13-1/2-ounce) can coconut milk, give it a good shake before opening
- Juice of 1 lime, plus lime wedges for serving (gotta have lime, 'nuff said)
- 3/4 pound fresh Chinese wheat noodles or spaghetti (pick yer poison)
- Finely grated lime zest, optional, for garnish (who doesn't love a bit o' zest?)
Cookin' Up a Feast
To cook:
- Season the chicken with salt. In a blender, combine the diced onion, the ginger, the garlic, and 1/2 cup of the broth and whirl 'em together until they're a smoothie without the booze (yeah, if you squint it kinda looks like an alcoholic beverage).
- Keep your stovetop lit, dear, and grab that flameproof slow cooker insert like you mean it. Ain't nobody got time for a frying pan, so put it on medium-high heat. Toss in the oil and warm it until it's hotter than a sumbitch. Then slap in the sliced onion and pinch of salt for good measure. Cook it until it's brown as a berry (takes about 7 minutes, no bull). Stir it around until it's cookin' evenly.
- Next, dump in the flour and cook it for 30 seconds. Stir it non-stop since it gets figured and thick in a flash. Once that's done, grab the turmeric, paprika, and cayenne (if you're feelin' frisky) and mix it into the onion and flour. Give it a good stir.
- Pour in the remaining 1 1/2 cups broth while stirring constantly so it doesn't get lumpy. Add the onion pureé and 1/2 teaspoon salt and mix without mercy.
- Time to return the insert to your beloved slow cooker. Add the chicken and give it a good turn so it's smothered in that lil broth mess. Cover that shit and leave it to cook on the low-heat setting for 4 hours. The chicken should be tender as a baby's bottom and fully cooked.
To assemble:
- Grab the chicken and transfer it to a cutting board. Once it's cooled down enough for you to handle it with no burns, scoop it off the bones, discardin' any fat, skin, and gristle. Shred that bad boy into bite-size chunks or tear it apart with two forks. Return the chicken to the slow cooker, like it's a welcoming embrace.
- Add the coconut milk and lime juice to the slow cooker and stir it up. Let it re-heat, still on low, for 30 minutes.
- While your dish is heating, boil the noodles according to the package. Drain 'em and set aside, ready to soak up all the deliciousness.
To serve:
- Scoop the noodles into a big, warmed bowl. Add the cooked chicken and sauce (you might want to mix it up a bit if you like). If you wanna get fancy, sprinkle on some finely grated lime zest (optional, but who doesn't love a touch o' zest?)
- Serve it ASAP! Oh, and don't forget those lime wedges, darling. They're essential for that extra burst of flavor.
Enjoy your culinary adventure, 'cause now you, too, have a taste of Yamo's magic from the comfort of your home!
- Uncategorized: This recipe for Slow Cooker Chicken and Noodles is a replication of the legendary Yamo restaurant's cult-favorite dish, bringing the culinary revelry of the San Francisco eatery into your home.
- Nutrition: This recipe serves 6, with each serving consisting of approximately 490 calories, 25 grams of fat, and 34 grams of protein. However, nutritional information may vary based on specific ingredient brands and portion sizes.
- Recipes: This Slow Cooker Chicken and Noodles recipe can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Credits to Alison Roman, a renowned culinary influencer, for the original recipe inspiration.
- Instructions: Simultaneously cook the noodles as the slow cooker dish re-heats, following the package instructions for the noodles and the heating instructions specified in the recipe for the chicken and sauce.
