KYAR ZAN HIN KHAR

Chicken and Bean Vermicelli Soup 

I have selected the first dish to share with you. It's called Kyar Zan Hin Khar, which is Chicken and Bean Vermicelli Soup. In our language, "kyar Zan" refers to all types of vermicelli and "Hin Khar" means soup which can be served alone or with other side dishes.

We usually serve this soup on special occasions either at the monastery or at home. I call it 'monastery food' because it tastes so delicious when prepared by our traditional chefs and cooks at the monastery. They are highly skilled professionals. However, I didn't really appreciate the soup when I was young. Now, I have come to realize that it contains healthy and herbal ingredients. Moreover, the best thing about it is that it is easy to cook at home.

Preparing soup is relatively easy while making the toppings could take some time, depending on what ingredients you choose. The key to cooking delicious food is to be patient, and this is true for all types of cuisine. So, let's get started with cooking this soup. Personally, I begin by preparing the toppings and other essentials such as stock when making soup dishes.

Meat and Stock Preparation

I have two options to make this dish: the easy and fast way is to use skinless chicken breast, but I want to make my own chicken stock, so I bought a whole chicken. I will use the chicken breast, bone carcass, and some skin for this dish, and save two Marylands with skin-on for another dish.

Please cut the chicken breast into small cubes (1 to 2 cm) as per your preference. Next, marinate the chicken with salt, pepper, turmeric, garlic and ginger juice. Once done, place the marinated chicken in the refrigerator.

For the chicken stock, submerge all the bones and skins in cold water and wait for it to boil. Meanwhile, roughly chop an onion and a carrot and add it to the water, along with 2-3 slices of ginger and 4 smashed garlic cloves. I suggest removing all the fatty waste that comes up to the surface. You don't need to add any seasoning at this stage. If you don't have the time to make chicken stock, you can use ready-made chicken stock (1L or more) from your favourite brands. Then simmering for 2 hours with low heat.

Toppings Preparation

I usually chop coriander and lime wedges roughly and keep them in separate containers in the fridge. Please keep the coriander roots aside for later use in pounding with garlic cloves and ginger.

I love making hard-boiled eggs. I put five eggs in a pot with cold water and set the timer for 15 minutes. Once the water is boiling, I turn off the heat and let the eggs sit in the hot water until the timer goes off. Then, I transfer them to icy water and peel them. If you have a different way of making hard-boiled eggs, please share it with me.

Dry chilli flakes are a MUST for this soup as they enhance its flavour. The easiest way to prepare them is by buying ready-made chilli flakes and pouring hot oil over them. You can then separate the oil and the chilli. If you prefer a dry and nutty version which I like, you can buy whole dry chilli from the market and roast it together with peanuts and sesame seeds. You can adjust the ingredients according to your preference - if you want it spicier, add more chilli; if you like it nuttier, add more nuts and seeds. You can go crazy with it! Once you have your desired mix, you can use a blender or a food processor to crush it with one tablespoon of fried garlic and shallots. This will result in a flavourful, spicy chilli mix. Seasoning is optional.

To give your soup a crispy texture, you can add deep-fried soya balls to it. First, put the balls into cold water and let them expand for a while. I recommend soaking them beforehand so that they can expand fully. Once they are soft and squishy, squeeze out all the water and cut them into good-sized pieces. Then, deep fry them until they turn golden brown. You can use the whole bag (250g or 300g) for a long time if you like.

Mise en Place – Time for Setting up

Please take out the marinated chicken from the refrigerator and let it chill aside. We require half an onion finely chopped, along with pounded coriander roots, and the remaining garlic and ginger, which we used for marinating the chicken. Soak black fungus and dried lily flowers for 20-30 minutes until they soften.

Both black fungus and lily flowers are very good for our bodies. In ancient times, they were used as traditional Chinese medicine. Black fungus is beneficial for protecting the liver, lowering cholesterol, and boosting gut health, and is packed with fibre and antioxidants. On the other hand, lily flowers can help moisturize the lungs, relieve coughs caused by lung dryness, clear heart fire, and tranquillize the mind.

Depending on your preference, black fungus can be cut into smaller sizes and lily flowers can be tied in a knot.

Please keep in mind that we will need beancurd skins and bean vermicelli to make this dish. Beancurd skins tend to become soft quickly, so it's best to soak them just before cooking. You can break them into desired sizes before soaking if you prefer. For two chicken breasts, 100g of dry bean vermicelli should be enough. I recommend a brand above that doesn't require soaking; you can just add it five minutes before eating.

PS: I am not advertising it. I recommend it because I like the quality of this vermicelli.

Let’s Cook !!!

In your favourite soup pot, add your preferred oil and wait for it to get hot. Then add finely chopped onion followed by two shakes of turmeric, paprika and cayenne powder. It is important to keep the heat on medium to avoid burning the onion. Next, add pounded coriander root, garlic, and ginger. Stir them gently until the aroma comes out but be careful not to burn them.

After that, add the marinated chicken and stir occasionally until there is no raw meat left. Then mix it with soaked fungus, lily flower, and beancurd skin. When all the excess moisture is gone, add your favourite chicken stock. Then adjust the seasoning with salt, pepper, and sugar. Adding one teaspoon of sugar makes a total difference. So please don’t forget to add sugar. That’s my secret! If you like MSG, you can add it as well.

Wait for the soup to boil with the lid covered on low heat. When it comes to boil, taste it to make sure the chicken is cooked and adjust the seasoning if needed. Finally, add bean vermicelli and cover the lid for 5 more minutes. Now your soup is ready to be served with all the toppings you prefer. Please enjoy with your loved ones.

You now know how to cook one of the Burmese dishes - Kyar Zan Hin Khar. Please feel free to give me your comments and feedback on my cooking style. There are many different ways to cook traditional dishes, and this is YuMi's healthy version.

💛💜 Much Love and God Bless You 💜💛