Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Pre heat an oven to 350°F.
In a stock pot combine the chicken stock, lime leaves, bruised lemongrass stalks, and galangal. If you cannot find galangal you can substitute ginger.
Bring the stock to a simmer and allow it to cook for 1 hour 30 minutes. Add salt once finished.
Roast at 350°F until the chicken reaches an internal temperature of 165°F.
Cool the chicken and shred.
Bring the water to a full rolling boil, try to time this with the next step so that the water doesn’t evaporate too much before adding it to the dough.
In a stand mixer place the tapioca starch, rice flour, and salt. Start the mixer on low.
Once the water is at a full rolling boil add it to the stand mixer and increase the speed of the mixer to medium. Once the dough has fully formed remove it from the mixer.
Dust a surface with tapioca starch and place the dough on the starch. Dust the top with more tapioca starch so that the rolling pin does not stick.
Use a rolling pin to roll the dough out to a ¼ inch thick sheet. Cut the dough into ¼ inch noodles and coat well with tapioca starch.
In a small heavy bottom pot place the oil and thinly sliced garlic.
Heat the oil to 275°F and skim the garlic out as it becomes brown and crispy. Scatter the garlic chips on to paper towels to remove any excess oil.Bring a pot of water to a full rolling boil and drop the noodles in. Cook for 2-3 minutes before straining.
Place the noodles in a bowl and cover with the hot stock.
Garnish with crispy garlic, scallions, roasted chicken thighs, and Szechuan Chili Oil Powder.