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Yam Jin Gai: A Symbol of Tradition and Family Unity (ยำจิ๊นไก่; yam jin gai)
By Hanuman © Thaifoodmaster.com
Servings:
4
Private Notes:
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Ingredients
1x
2x
3x
600
g
free-range chicken (ไก่บ้าน)
Whole, including the head, feet and offal
To braise the chicken
2
stalks
lemongrass (ตะไคร้)
1
tablespoon
fresh turmeric (ขมิ้นชัน)
cut into thick into slices
1/2
tablespoon
Northern style fermented shrimp paste (white kapi)(กะปิกุ้ง)
water or stock (น้ำเปล่าหรือน้ำสต๊อก)
to cover
For the paste
6
pieces
dried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแห้ง)
roasted to 30% char and used dry
10
cloves
Thai garlic (กระเทียมไทย)
1/2
tablespoon
makwen (มะแขว่น) (Zanthozylum limonella Alston)
roasted and ground
1 1/2
tablespoon
Perilla frutescens seeds (งาขี้ม้อน)
roasted
Seasoning:
1/2
teaspoon
makwen-infused fish sauce (มะแขว่นดองน้ำปลา)
or fish sauce
1/2
tablespoon
Northern laap seasoning mix (naam phrik laap) (น้ำพริกลาบ)
as needed
1/2
teaspoon
Northern laap spices mix (ชุดเครื่องเทศสำหรับลาบเหนือ)
as needed
1/4
teaspoon
makwen (มะแขว่น) (Zanthozylum limonella Alston)
roasted and ground, as needed
Herbs:
1/3
cup
Vietnamese coriander (ผักไผ่)
roughly sliced
1/3
cup
spring onion (ต้นหอม)
roughly sliced
1/3
cup
coriander leaves (ใบผักชี)
roughly sliced
1/3
cup
sawtooth coriander (ผักชีฝรั่ง)
roughly sliced
Instructions
Choose a whole chicken, one with all its internal organs intact.
Use a sharp knife to separate the chicken into parts.
Sear the chicken parts on a hot plancha until the skin is slightly charred.
Fill a pot with water and add the fermented shrimp paste (
kapi
), turmeric and lemongrass. Bring to a boil.
Transfer the chicken to braise in a pot with water, lemongrass, fresh turmeric and white northern fermented shrimp paste (kapi).
While the chicken is braising, prepare the paste by roasting dried chilies to about 40% char.
Roast the perilla seeds lightly.
Overview of the paste ingredients.
Pound the charred chilies, perilla seeds,
makwen,
and garlic to a smooth paste. Set aside.
Remove the chicken from the pot but continue cooking the liquids with the chili-perilla seed paste and allow the stock to reduce.
Strain the broth and discard the lemongrass and turmeric.
Add the paste to the broth and simmer on low heat until reduced in half.
Separate the chicken meat from the bones and shred it roughly. Slice the cooked skin and offal into thin pieces.
Return the shredded chicken to the pot to cook with the broth.
Season:
Adjust the spiciness with
naam phrik laap.
Adjust saltiness with either rock salt, fish sauce or makwen-infused fish sauce.
Adjust the spice aroma with the laap spice mix.
Adjust numbness with makwen.
Add the chopped herbs, the coriander, saw coriander and Vietnamese coriander.
Serve,