Yam chin kai - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

This is considered a special dish. Boiled whole chicken presented to the spirits as an offering is usually made into this kind of spicy chicken dish. Chili paste from lap (spicy minced meat salad) can also be used. (Sirawit Chamrat, personal communication, June 18, 2007; Rattana Phromphichai, 1999, p. 5518)


1.	Boiled Domestic raised chicken	300	Gm.
2.	Sliced Galangal	5	0
3.	Lemongrass	2	0
4.	Kaffir lime leaves	5	Leaves
5.	Vietnamese mint	1	Tbsp.
6.	Mint leaves	1	Tbsp.
7.	Parsley	1	Tbsp.
8.	Coriander	1	Tbsp.
9.	Spring onion	1	Tbsp.
10.	Chopped Garlic	1	Tbsp.
11.	Sliced Shallots	2	Tbsp.
12.	Vegetable oil	2	Tbsp.


1.	Roasted dried Bird chili	15	0
2.	Roasted Java long pepper	2	0
3.	Roasted Coriander seeds	1	Tsp.
4.	Shrimp paste	1	Tsp.
5.	Boiled Fermented fish	1	Tsp.
6.	Salt	1	Tsp.

1	2	3
4

1. Pound Java long peppers, coriander seeds and chilies until fine
2. Brown the garlic in oil. Then add shrimp paste and fermented fish. Stir in the pounded spices.
3. Add one cup of liquid from boiling chicken. Bring to a boil and stir in shallot pieces and the shredded chicken.
4. Top with chopped foetidum, coriander, spring onions and mint leaves.

Rattana Phromphichai. (1999). Yam chin kai. InSaranukrom Wattanathamthai Phak Nuea (Vol. 11,p. 5518). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai).


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.