Photograph of the finished Kuay teow kai toon

Thailand · Hủ tiếu gà tần Thái

Kuay teow kai toon

1 hr 15 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 600 g
  • Photograph of Pho rice noodles Pho rice noodles 400 g
  • Photograph of White radish White radish 200 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Cinnamon and star anise Cinnamon and star anise 8 g
  • Photograph of Soy sauce Soy sauce 48 ml
  • Photograph of Sugar Sugar 16 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Coriander Coriander 20 g
  • Photograph of Bean sprouts Bean sprouts 80 g

Method

  1. 1 Blanch the chicken thighs in boiling water for 3 minutes, then rinse them clean.
  2. 2 Simmer the chicken in 450 ml of water with crushed ginger, garlic, and cinnamon for 45 minutes.
  3. 3 Season with soy sauce, sugar, and pepper, then add the white radish and cook for another 10 minutes.
  4. 4 Remove the chicken from the pot, then shred or cut it into bite-sized pieces.
  5. 5 Blanch the rice noodles for 1 minute and the bean sprouts for 20 seconds, then put them in a bowl.
  6. 6 Arrange the chicken on top, pour in the broth, and sprinkle with chopped scallions and cilantro.

With an appliance

  • Pressure cooker 45 min

    Replace step 2: cook the chicken thighs with spices under high pressure for 12 minutes, then let them air dry for 10 minutes; this reduces the cooking time by over 20 minutes, resulting in tender meat and eliminating the need for constant monitoring. The radishes in step 3 should still be cooked with the lid open for 8 minutes.

Start cooking