Boiled Chicken Yam (mixture)

Name: Boiled Chicken Yam (mixture) (Yam Kai Tom)
Cuisine: Luang prabang
Ingredients: 1 chicken, plucked—split open its underside and pull out the intestines; remove and cut open the gizzard, and strip it of its lining; wash the chicken and the gizzard thoroughly, and put them with some salt and (peeled) shallots in a pot, with water to cover the chicken (but no more), and boil until the chicken is tender; 1 chicken, plucked—split open its underside and pull out the intestines; remove and cut open the gizzard, and strip it of its lining; wash the chicken and the gizzard thoroughly, and put them with some salt and (peeled) shallots in a pot, with water to cover the chicken (but no more), and boil until the chicken is tender; 1 chicken, plucked—split open its underside and pull out the intestines; remove and cut open the gizzard, and strip it of its lining; wash the chicken and the gizzard thoroughly, and put them with some salt and (peeled) shallots in a pot, with water to cover the chicken (but no more), and boil until the chicken is tender; 1 chicken, plucked—split open its underside and pull out the intestines; remove and cut open the gizzard, and strip it of its lining; wash the chicken and the gizzard thoroughly, and put them with some salt and (peeled) shallots in a pot, with water to cover the chicken (but no more), and boil until the chicken is tender; 2 (small) heads of garlic, these two ingredients to be almost, not completely, cooked by placing them in the embers of a charcoal fire, and then (peeled and) sliced across; 5 (small) shallots, these two ingredients to be almost, not completely, cooked by placing them in the embers of a charcoal fire, and then (peeled and) sliced across; salt, fish sauce and ground black pepper; 3 sprigs of coriander, chopped; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; a lime; (1) young cucumber, peeled and quartered lengthways—then cut the pieces into slices of suitable size; 1 chicken, plucked—split open its underside and pull out the intestines; remove and cut open the gizzard, and strip it of its lining; wash the chicken and the gizzard thoroughly, and put them with some salt and (peeled) shallots in a pot, with water to cover the chicken (but no more), and boil until the chicken is tender; 2 large, ripe tomatoes, dipped in hot water (for a minute), peeled, halved and sliced lengthways, discarding the centre part and the seeds; 2 large, ripe tomatoes, dipped in hot water (for a minute), peeled, halved and sliced lengthways, discarding the centre part and the seeds; 2 straight-bulbed spring onions, chopped—both the bulbs and the leaves; 2 straight-bulbed spring onions, chopped—both the bulbs and the leaves; 2 large fresh red chilli peppers, cut across into halves, sliced lengthways, cored and soaked in water; 2 large fresh red chilli peppers, cut across into halves, sliced lengthways, cored and soaked in water

Yam Kai Tom

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 chicken, plucked—split open its underside and pull out the intestines; remove and cut open the gizzard, and strip it of its lining; wash the chicken and the gizzard thoroughly, and put them with some salt and (peeled) shallots in

Asia
Laos
Side dish
Starter
Main course
Soup
Gluten-free

Method

Take the boiled chicken out of its pot and transfer it to a large bowl. Tear off the breasts and legs and remove all the meat from the carcase. Break the legs and the wings at their joints. Tear the breasts into suitable large pieces, and do the same with the legs and the wings. Then add the sliced or chopped ingredients (kheuang soi), except for the spring onions and co