Kyar Zan Chat (Chin Ngan Sat)
Kyar Zan Chat (Chin Ngan Sat)
Ingredients
For the Garlic Oil
- 1/2 cup garlic, thinly sliced
- 1 cup vegetable oil, for frying
For the Chili Paste
- 1/2 cup dried chili
- 1/4 cup garlic
- 1/4 cup onion
- 2 tablespoons vegetable oil, for sautéing
For the Chicken Broth
- 1 1/2 pounds chicken, bone-in, skin-on
- 1 teaspoon salt, or to taste
- 8 cups water
- 1/4 cup dried shiitake mushrooms
For the Noodles
- 8 ounces glass noodles
- as needed cups warm water, for soaking
For the Toppings and Seasoning
- 1 cup fried tofu, sliced
- 12 quail eggs, boiled and peeled
- 1 cup imitation meatballs, sliced
- 1/2 cup fish cake, sliced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup spring onion, chopped, for garnish
- 2 lime, sliced, for juice
- 1/4 cup roasted peanut powder
- 2 tablespoons tamarind pulp, dissolved in 1/4 cup warm water to make tamarind sauce
- 2 tablespoons fish sauce, or to taste
- 1 tablespoon granulated sugar, or to taste
Instructions
- 1
Prepare the Garlic Oil: Thinly slice 1/2 cup of garlic. Heat 1 cup of vegetable oil in a pan over medium heat (approximately 325°F). Add the sliced garlic and fry, stirring occasionally, until it turns golden brown and crispy, about 5-7 minutes. Carefully remove the crispy garlic bits with a slotted spoon and set them aside on a paper towel-lined plate. Keep the infused garlic oil separate for assembly.
⏱️ 10 min•🌡️ 325
- 2
Make the Chili Paste: Soak 1/2 cup of dried chili in hot water for 15 minutes until softened. Drain the softened chili and boil it in fresh water for 5 minutes. Drain again. In a blender, combine the boiled chili with 1/4 cup fresh garlic and 1/4 cup onion. Blend until a smooth paste is formed, adding a splash of water if needed to aid blending. In a separate pan, heat 2 tablespoons of vegetable oil (you can use some of the garlic oil from Step 1) over medium heat. Add the blended chili paste and sauté, stirring frequently, until fragrant and the oil separates from the paste, about 10-12 minutes. Set aside.
⏱️ 25 min
- 3
Cook the Chicken Broth: Place 1 1/2 pounds of chicken in a large pot with 8 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to a simmer. Add 1/4 cup of dried shiitake mushrooms. Cook until the chicken is tender and fully cooked, about 30-40 minutes. Remove the chicken from the broth, shred it into bite-sized pieces, and set aside. Strain the chicken broth through a fine-mesh sieve into a clean pot and keep it hot over low heat. Discard the spent mushrooms.
⏱️ 45 min
- 4
Prepare the Glass Noodles: Place 8 ounces of glass noodles in a large bowl. Pour enough warm water over the noodles to fully submerge them. Let them soak until they are soft and pliable, about 15-20 minutes. Drain the softened noodles thoroughly.
⏱️ 20 min
- 5
Prepare the Toppings and Seasonings: Slice the 1 cup of fried tofu into desired pieces. Peel the 12 boiled quail eggs. Slice the 1 cup of imitation meatballs. Slice the 1/2 cup of fish cake. Finely chop 1/4 cup fresh cilantro and 1/4 cup spring onion for garnish. Slice the 2 limes for fresh juice. Prepare the tamarind sauce by dissolving 2 tablespoons of tamarind pulp in 1/4 cup warm water and straining to remove any solids. Have the 1/4 cup roasted peanut powder, 2 tablespoons fish sauce, and 1 tablespoon granulated sugar ready for seasoning.
⏱️ 20 min
- 6
Assemble the Kyar Zan Chat: In each of 4 serving bowls, place a portion of the soaked glass noodles. Arrange the shredded chicken, sliced fried tofu, sliced imitation meatballs, sliced fish cake, and boiled quail eggs over the noodles. Spoon a desired amount of crispy fried garlic and garlic oil over the ingredients. Add a spoonful of the prepared chili paste (adjust to your preferred spice level). Season with fish sauce, sugar, lime juice, and tamarind sauce according to your taste preferences. Pour the hot chicken broth over all the ingredients until they are just submerged. Garnish generously with chopped cilantro and spring onion. Serve immediately and enjoy hot.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Kyar Zan Chat (Chin Ngan Sat)
For the Garlic Oil
- 1/2 cup garlic, thinly sliced
- 1 cup vegetable oil, for frying
For the Chili Paste
- 1/2 cup dried chili
- 1/4 cup garlic
- 1/4 cup onion
- 2 tablespoons vegetable oil, for sautéing
For the Chicken Broth
- 1 1/2 pounds chicken, bone-in, skin-on
- 1 teaspoon salt, or to taste
- 8 cups water
- 1/4 cup dried shiitake mushrooms
For the Noodles
- 8 ounces glass noodles
- as needed cups warm water, for soaking
For the Toppings and Seasoning
- 1 cup fried tofu, sliced
- 12 quail eggs, boiled and peeled
- 1 cup imitation meatballs, sliced
- 1/2 cup fish cake, sliced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup spring onion, chopped, for garnish
- 2 lime, sliced, for juice
- 1/4 cup roasted peanut powder
- 2 tablespoons tamarind pulp, dissolved in 1/4 cup warm water to make tamarind sauce
- 2 tablespoons fish sauce, or to taste
- 1 tablespoon granulated sugar, or to taste
Instructions
- 1
Prepare the Garlic Oil: Thinly slice 1/2 cup of garlic. Heat 1 cup of vegetable oil in a pan over medium heat (approximately 325°F). Add the sliced garlic and fry, stirring occasionally, until it turns golden brown and crispy, about 5-7 minutes. Carefully remove the crispy garlic bits with a slotted spoon and set them aside on a paper towel-lined plate. Keep the infused garlic oil separate for assembly.
⏱️ 10 min•🌡️ 325 - 2
Make the Chili Paste: Soak 1/2 cup of dried chili in hot water for 15 minutes until softened. Drain the softened chili and boil it in fresh water for 5 minutes. Drain again. In a blender, combine the boiled chili with 1/4 cup fresh garlic and 1/4 cup onion. Blend until a smooth paste is formed, adding a splash of water if needed to aid blending. In a separate pan, heat 2 tablespoons of vegetable oil (you can use some of the garlic oil from Step 1) over medium heat. Add the blended chili paste and sauté, stirring frequently, until fragrant and the oil separates from the paste, about 10-12 minutes. Set aside.
⏱️ 25 min - 3
Cook the Chicken Broth: Place 1 1/2 pounds of chicken in a large pot with 8 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to a simmer. Add 1/4 cup of dried shiitake mushrooms. Cook until the chicken is tender and fully cooked, about 30-40 minutes. Remove the chicken from the broth, shred it into bite-sized pieces, and set aside. Strain the chicken broth through a fine-mesh sieve into a clean pot and keep it hot over low heat. Discard the spent mushrooms.
⏱️ 45 min - 4
Prepare the Glass Noodles: Place 8 ounces of glass noodles in a large bowl. Pour enough warm water over the noodles to fully submerge them. Let them soak until they are soft and pliable, about 15-20 minutes. Drain the softened noodles thoroughly.
⏱️ 20 min - 5
Prepare the Toppings and Seasonings: Slice the 1 cup of fried tofu into desired pieces. Peel the 12 boiled quail eggs. Slice the 1 cup of imitation meatballs. Slice the 1/2 cup of fish cake. Finely chop 1/4 cup fresh cilantro and 1/4 cup spring onion for garnish. Slice the 2 limes for fresh juice. Prepare the tamarind sauce by dissolving 2 tablespoons of tamarind pulp in 1/4 cup warm water and straining to remove any solids. Have the 1/4 cup roasted peanut powder, 2 tablespoons fish sauce, and 1 tablespoon granulated sugar ready for seasoning.
⏱️ 20 min - 6
Assemble the Kyar Zan Chat: In each of 4 serving bowls, place a portion of the soaked glass noodles. Arrange the shredded chicken, sliced fried tofu, sliced imitation meatballs, sliced fish cake, and boiled quail eggs over the noodles. Spoon a desired amount of crispy fried garlic and garlic oil over the ingredients. Add a spoonful of the prepared chili paste (adjust to your preferred spice level). Season with fish sauce, sugar, lime juice, and tamarind sauce according to your taste preferences. Pour the hot chicken broth over all the ingredients until they are just submerged. Garnish generously with chopped cilantro and spring onion. Serve immediately and enjoy hot.
⏱️ 15 min