Kyar zan hinga

Ingredients

• glass noodles50g
• chicken breast, thinly sliced100g
• 2-3 dried shiitake mushrooms, rehydrated and slicedAs needed
• bean curd skin, soaked and cut into strips1 piece
• dried daylily buds, soaked1 tbsp
• 4-5 fish ballsAs needed
• garlic, minced1 clove
• black pepper.5 tsp
• fish sauce1 tbsp
• chicken broth500ml
• Fresh corianderFor Garnish
• shallot, thinly sliced, for garnish1 piece
• lime.5 piece
• Chili powderTo taste

Instructions

1. 1

   Step 1

   Soak glass noodles in warm water until soft, then drain.

2. 2

   Step 2

   In a pot, bring chicken broth to a boil.

3. 3

   Step 3

   Add chicken, mushrooms, bean curd skin, and daylily buds to the pot.

4. 4

   Step 4

   Simmer for 20-25 minutes until the chicken is cooked through.

5. 5

   Step 5

   Add the soaked glass noodles and fish balls, and cook for another 5 minutes.

6. 6

   Step 6

   Season with garlic, pepper, and fish sauce to taste.

7. 7

   Step 7

   Serve hot, garnished with fresh coriander, sliced shallots, and a squeeze of lime.

8. 8

   Step 8

   Add chili powder for extra spice if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Kyar zan hinga can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.