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Add about 6 cups water to a large pot with the vegetable oil and chicken broth seasoning.
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Bring to a mild boil for about 5 minutes.
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Add the chicken pieces and give it another 10 minutes over medium heat or until the chicken cooks.
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4
Add the carrots, fish sauce, roasted garlic and sugar.
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Let it cook over low heat another 3 minutes, and then the egg noodles and Dried Pepper Extract and cook for a final 2 minutes.
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Cook's Note: Please wear a mask and gloves while preparing the hot peppers in the oil; it can be a dangerous process.
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9
Take your choice of 6 of the dried peppers.
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Over a bowl, snap off the tails but try to keep the seeds in the bowl.
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Fill a large saucepan with 6 to 8 ounces water.
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Add the peppers and boil over medium heat until you see the skins soften and become moist, about 3 minutes.
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Then strain a little of the water in the sink but leave enough to blend the peppers, 1 to 1 1/2 ounces.
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Remember to keep the seeds.
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15
Add the fresh garlic, cumin and the peppers and seeds to a blender and puree.
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You have now created the paste used to generate the hot oil.
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Heat the oil in a large saucepan over low heat for 3 to 4 minutes.
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CAUTION: the following step may be toxic.
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Take the dried pepper paste you have just blended and SLOWLY and carefully drop into the hot oil while stirring for about 3 minutes.
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20
This will produce a homemade pepper extract
