Burmese shredded chicken noodle salad

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Remove the skins from the chicken and set aside, then toss the thighs in the turmeric, chilli, paprika, ¼ tsp of salt and vegetable oil, and leave to marinate while the oven heats up.

• step 2

  Put the chicken on a baking tray and bake for 30-35 mins until cooked through – the juices should run clear when pierced with a knife.

• step 3

  Spread out the skins as thinly as possible on another baking tray and sprinkle with salt. Bake alongside the chicken for 10-15 mins or until brown and crisp. Remove to a plate lined with kitchen paper to soak up any excess oil.

• step 4

  Meanwhile, make the garlic oil by putting the oil and garlic in a small pan over a low-medium heat. Stir intermittently and cook for 4-5 mins until the garlic is just about becoming golden and crispy. Remove from the heat to prevent the garlic from burning.

• step 5

  Toast the gram flour in a small frying pan over a low-medium heat until it becomes slightly darker and produces a nutty aroma – stir frequently to toast the flour evenly, then decant into a small bowl.

• step 6

  Leave the chicken to rest for a few minutes, then shred with forks while still in the baking tray, combining with any juices. Roughly crumble up the skin with your hands and set aside.

• step 7

  Cook the noodles following pack instructions, then put them in a large bowl with the chicken, fish sauce, lime juice, gram flour and 2 tbsp of the garlic oil, and give everything a good mix. Check for seasoning and add more fish sauce or garlic oil depending on your taste.

• step 8

  To assemble, divide up the noodles between four plates, then garnish with the chilli flakes, coriander, shallots and crispy chicken skin.