Name: Kao Soi
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 30 servings
Cuisine: asian
Ingredients: 20 chicken thighs; Rice bran oil, for searing; 2 teaspoons white peppercorns; 4 sticks cinnamon; 4 pieces star anise; 1/2 cup palm sugar; 1/4 cup black soy sauce; 1/4 cup thin soy sauce; 1 stalk celery; 1 head garlic, cloves peeled; 2 cups red curry paste; 7 1/2 pounds red onion; 1 1/4 pounds ginger; 10 ounces cumin; 5 ounces dried Thai chiles; 2 teaspoons black cardamom; 1 cup rice bran oil; 1 1/2 gallons coconut milk; 10 ounces granulated sugar; 8 ounces palm sugar; 12 ounces fish sauce; Salt; Boiled egg noodles; Fried egg noodles; Sliced green onions; Sliced red onions

Directions

For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes.
Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours.
For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste.
Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat.
To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions.