Tom Yum Gài (ต้มยำไก่)

Tom Yum Gài (ต้มยำไก่)

Hey Everyone! Just letting you guys know that I’m currently in Victoria with my family for 9 days; staying in Cranbourne with a family friend. Anyway, yes, besides that, today’s recipe is based on what I uploaded on Tuesday; using the homemade tom yum paste to make a (yes) chicken feet tom yum soup. Now I know what you’re thinking, “chicken feet, really? And gizzards as well? Ew!” – actually not ew, well in my opinion that is! When I first learnt this dish from my Auntie, she cooked this with these cuts of chicken. My mom even gives the chicken feet a little pedicure; scrubbing them clean and cutting off their nails on each toe – so much work that I myself wouldn’t even be bothered to do! If you’re not into chicken feet, this spicy and sour soup can be made with other meats varying from mixed seafood such as prawns, squid, and clams, or other cuts of chicken, pork, and fish.

Also, I didn’t know this until I did a bit of research, but tom yum is actually a Lao and Thai dish; all along I thought it was just Thai. Anyway, for those of you who don’t know what tom yum is, it is a clear, spicy, and sour soup served widely in many neighbouring countries such as Cambodia, Brunei, Malaysia, and Singapore, but has also been popularised around the world. “Tom” actually refers to the boiling process while “yum” refers to a spicy and sour salad; and therefore “tom yum” is a hot and sour soup characterised by the fragrant herbs used to flavour the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed fresh chillies. When I first learnt to cook this dish, I added coconut milk to the broth. Over time, we eliminated the coconut milk because my mom can’t eat, or more like, isn’t allowed to have anything with coconut in her diet.

Tom Yum Gài (ต้มยำไก่) Ingredients

INGREDIENTS

  • 1kg chicken feet, wash, cleaned, and nails cut off
  • 250g chicken gizzards, washed and cleaned
  • 2.5L boiling water
  • 1 heaped tbsp Homemade Tom Yum Paste (or more if you’ve deseeded your chillies before making it into a paste), likewise, you may use store-bought paste
  • 1 tsp chicken stock powder
  • 4 pcs kaffir lime leaves
  • 3 inch galangal, sliced
  • 2 large tomatoes, quartered
  • 2 pcs red bird’s eye chillies
  • 2 red onions, quartered
  • 2 stalks lemongrass, cut into 2-inch lengths
  • Juice of 2 limes
  • Fish sauce to taste

METHOD

  1. Add the all the ingredients, except for the kaffir lime leaves, fish sauce, lime juice, and tom yum paste, into a large pot. Bring to a boil and let it simmer for about 15 to 20 minutes.
  2. Then add in the kaffir lime leaves, lime juice, and tom yum paste. Give it a good mix and then add in the fish sauce about a tablespoon at a time; taste until the seasoning and taste is to your liking. At this point, you may also add in straw mushrooms or oyster mushroom if you wish. Let it cook for a further 10 minutes, or until chicken feet and gizzards are tender.
  3. Serve with steamed rice and enjoy! Quite a nice dish actually for a cold winter night.

Tom Yum Gài (ต้มยำไก่)

BON APPÉTIT

– Ally xx

myTaste.com

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