MAKES 6-8 SERVINGS The Trips Out staff never turn down the opportunity to try new food. Tina Chan brought this family recipe to one of the several Trips Out potlucks. Betty was no fool, and got herself a copy, which she has recreated many times for all the lucky guest of Sunday night dinner. If you¹re looking for the garbanzo bean flour, try Whole Foods Market or Berkeley Bowl. 2 large cans chicken stock 4 chicken breasts, cubed 1 onion, chopped 2 teaspoons turmeric 2 teaspoons paprika 3 cans coconut milk 1 cup garbanzo bean flour 5 large shakes of fish sauce (to taste) Vegetable oil Condiments: - Cooked egg noodles - Sliced onions, caramelized - Cilantro - Chili flakes - Lemon or lime wedges - Chopped hard boiled eggs - Green onion, chopped - Crispy noodles 1. Sauté onions in oil. Add chicken, turmeric, and paprika, sauté. 2. Brown garbanzo bean flour, stirring constantly. Let cool. Add some chicken stock to flour and make a paste, until cornstarch consistency. 3. Add coconut milk and the rest of the chicken stock to the paste, then add the sautéed chicken. 4. Add fish sauce to taste. May need to add 1 tablespoon sugar to counteract saltiness. 5. Cook over medium heat. 6. Serve with condiments.