Kuay teow kai toon

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.