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Yum Jin Gai Recipe

Yum Jin Gai Recipe
  • Category

    Soup

  • Cusine

    Asian

What do you need?
How to make?

Ingredients

1 whole small chicken , legs and breasts removed, carcass reserved

2 small dried hot chilies

1/4 teaspoon whole coriander seed

1/4 teaspoon whole Sichuan peppercorns

1 whole long pepper

1/4 teaspoon whole cloves

1 star anise pod

1 mace, or 1/4 teaspoon ground nutmeg

1/2 a cinnamon stick

4 pods Thai black cardamom, inner seeds only, or 1 pod green cardamom

1/4 teaspoon whole black peppercorns

1 tablespoon Thai shrimp paste

3 thin slices galangal

1 stalk lemongrass, bottom 4 inches only, bruised multiple times with the dull side of a knife blade

2 whole shallots, thinly sliced

1 tablespoon vegetable or canola oil

4 ounces button mushrooms, cut into quarters

1/4 cup roughly chopped cilantro

Fish sauce

Kosher salt

Directions

Cover chicken pieces with cold water by 2 inches. Bring to a boil over high heat. Reduce to a simmer and cook until center of chicken breasts registers 145 degrees F on an instant-read thermometer, about 15 minutes. Remove chicken breasts. Continue cooking until legs are completely tender, about 45 minutes longer, adding more water as necessary to keep chicken submerged. Transfer legs to bowl with chicken breasts and allow to cool. Discard carcass. While broth cooks, combine hot chilies, coriander, Sichuan peppercorn, long pepper, cloves, star anise, mace, cinnamon, cardamom, and black pepper in wok. Heat over medium heat, stirring and tossing constantly, until toasted and fragrant, about 2 minutes. Transfer to a mortar and pestle or a spice grinder and grind into a fine powder. Wipe out wok. Add shrimp paste to spice mix and blend with a fork until homogenous. When chicken is cooked, add galangal and lemongrass to broth and simmer for 15 minutes. Strain broth through a fine mesh strainer and set aside. Pick chicken meat into bite-sized pieces and discard bones. Heat oil in the now-empty wok over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until lightly browned, about 8 minutes. Add shallots and spice mix and cook, stirring constantly, until fragrant, about 30 seconds. Add strained broth and chicken pieces. Bring to a simmer, stir in cilantro, and season to taste with fish sauce and salt. Serve immediately.