Chicken Liang Fen (เหลียงเฟิ่นไก่ฉีก)

1.Bring 500 ml of water to a boil in a saucepan. Add the sodium carbonate, then reduce the heat.

2.Mix the mung bean starch with 200 ml of water until completely dissolved. Gradually pour the mixture into the hot water, stirring continuously over low heat without allowing it to boil. Cook for 6–8 minutes, until thick, sticky, and increasingly translucent. Pour into a mold and leave at room temperature for approximately 2 hours, or until completely cool and firmly set. Unmold and cut into noodles of the desired size.

3.Place the chicken breast, water, and salt in a saucepan. Bring to a boil and skim off any foam. Continue cooking for approximately 3 minutes, then cover and remove from the heat. Leave the chicken in the hot cooking liquid until cooked through and cooled. Remove the chicken and shred into thin strips. Set aside, reserving some of the cooking liquid for the sauce.

4.Prepare the sauce by blending the ginger, yellow chilies, and garlic until finely chopped. Cook the mixture in rice bran oil over medium heat until fragrant and cooked through. Add the rice vinegar, sugar, and reserved chicken cooking liquid. Stir until the sugar dissolves. Bring to a boil, then remove from the heat. Strain the mixture, reserving the ginger and chili solids for garnishing. Add the shoyu, sesame oil, and chili oil to the strained sauce. Stir well and leave to cool.

5.To serve, arrange the Liang Fen noodles on a serving plate and drizzle with the sauce. Top with the shredded chicken, chopped coriander, spring onions, and reserved ginger and chili mixture. Finish with toasted white sesame seeds and serve immediately.