Sa Wad Dee Ka 🙏 Hive Community ^^
Calling for a noodles lover! 📢 Are you a noodles fan as me?🙋 This is the right time to try Thai chicken noodle soup to heat up the midweek on fire. 🍜
Noodles are all over the streets in Thailand and Chicken noodles has a very unique flavor that served with all parts of chicken. Chicken noodles is an iconic of Thai noodles beside the road street which is the rest stop for the hungry driver and passengers or any people who wanna fulfill their hungry stomach with aromatic delicious noodles.
🇹🇭 Kuey Teow means Noodles while Kai refers to Chicken in Thai word. 🍜
Chicken noodles has a very delicious and aroma of the spices and herbs from the braised chicken feet, chicken bone, chicken breast, chicken Gizzard, chicken heart and chicken blood jelly then topped off with blanched bean sprouts, a few coriander, spring onion, crispy garlic, crunchy chicken skin and hot chili flake oil.
Chicken feet sounds weird for some of your guys, right? ฺBut it is really the best parts of chicken and the most expensive parts in Thailand which is double price than chicken breast. 😆
Chicken noodles is normally served with shredded chicken breast and all part of the chicken as the main ingredient plus chili oil condiments.
These noodles was extremely easy to make as a quick dinner on a busy workday.
Rice noodles are the best for this recipe but can also use egg noodles or any type pf noodles as the substitution.
This rich and delicious chicken noodle soup is so flavorful and get along perfectly with chili oil to heat up your nerve and get awake from exhausted drive and long journey on the road.
Don't stress after see the various types of chicken and components. It's super easy and totally worth it. So let's cooked with me.😄
There're a list of ingredients here!
For Chicken main Ingredients.
- 400 Gram Chicken Bone
- 400 Gram Chicken Feet
- 400 Gram Chicken Breast
- 220 Gram Blood Jelly Chicken
- 100 Gram Chicken Heart
- 100 Gram Chicken Gizzard
- 100 Gram Chicken Skin
For Noodles Broth
- 200 Gram Radish
- 2 Dried Shitake Mushroom
- 100 Gram Coriander Root
- 3 Shallots
- 2 Tablespoon Garlic
- 1 Tablespoon Coriander Seed
- 1 Tablespoon Black Pepper
- 1 Chinese yam
- 1 Female ginseng
- 1 Dried Galangal
- 3 Star Anise
- 1 Cinnamon Stick
- 1 Teaspoon Cinnamon Powder
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Sweet Dark Soy Sauce
- 2 Tablespoon Seasoning Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Salt
- 3 Tablespoon Brown Sugar
For Vegetable
- 100 Gram Bean Sprouts
- 2 Spring Onion
- 2 Coriander
For Crispy Garlic.
- 2 Tablespoon Oil from Chicken Skin
- 3 Teaspoon Garlic
For Chili Flake Oil
- 2 Tablespoon Oil from Chicken Skin
- 1 Teaspoon Garlic
- 1/4 Cup Chili Flake
Broth Preparation
- Add the garlic into the stone mortar and pounding them and set aside.
- Add another portion of garlic into the stone mortar and add the black pepper, coriander seed and coriander roots and set aside.
- Pour the oil into the hot pan over low heat to avoid burnt oil and drop the chicken skin and fried it until golden yellow crispy.
- Set the crispy skin aside.
- Pour the chicken oil into the same pan and add the pounding herbs into the pan and add a bit more oil and stirred together.
- Add the palm sugar and stirred them together until the sugar dissolves then add the Chinese herbs and cinnamon powder.
- Whisk it together.
- Add the chicken bone and chicken feet then pour all the sauce and shallots.
- Add the salt and dried Shitake Mushroom.
- Boiled them together.
- Pour the water into the stone mortar that pounding earlier then add that water into the hot pan.
- Boiled the ingredients together.
- Move all the ingredients from the pan into the stew pot.
- Take the foam over the broth away.
- Add the radish.
- Keep boiling!
- Add the chicken breast, chicken blood jelly and chicken heart.
- Lower the heat and stew it around 20 minutes.
While stew the broth, let's make the chili flake oil condiment.
- Pour the chicken oil into the pan and add the garlic and fried it until the golden yellow and left the half oil and put another half oil aside.
- Add the chili flake into the remaining oil and fired it for about 1 minute over low heat and set aside.
Here the Crispy and Spicy Topping.
Let's open the lid after stew the chicken for 20 minutes.
- Take the chicken breast from the stew pot.
Here the stew chicken breast!
- Using the folk and tear the chicken into the same equal size.
- Put the Shredded Chicken aside.
- Take out the chicken blood jelly and sliced into the equal sizes.
- Set the blood jelly aside.
- Sliced the Chicken Gizzard.
- Set the Gizzard aside.
- Move the stew chicken feet aside.
- Move the radish and mushroom and set aside.
The Chicken Done!
- Bring the water to the boiled and drop the rice noodles for 1 minute then add into a serving bowl.
- Toss the garlic oil and whisk together.
The Boiled Noodles is Ready!
- Blanch the bean sprouts then add into a serving bowl.
- Ladle up the chicken and pour the hot broth into a serving bowl.
Served immediately!
If you are not a big fan of chicken feet or any chicken organ parts which you can skip it and just cook with chicken breast.
have a Spoonful!
All the chicken parts that stewed with aromatic herbs that give rich and tasty broth.
Crispy fried chicken skin and fried crispy garlic and chili oil condiments bring the dish more flavor which I highly recommend to add in the topping.
It's a perfect combination between rice noodles and the chicken broth.
🍜 If you belong to the Noodles lover. Please try this recipe and
have a quick and tasty dinner with your family. 💗
Enjoy Thai Chicken Noodles Adventures ! 🙂
Wishing you a wonderful week ahead!
