Kyat Poune Hin Yay – Steamed Ginger Chicken Soup
When I was younger, I
used to avoid eating Kyat Poune Hin Yay because it's mainly served to
patients. This soup is a homemade remedy and is sold in shops near hospitals.
Each household and shop has their own unique way of cooking it. The name Kyat
Poune stands for Steamed Chicken and Hin yay means soup, even though
there is no ginger in the soup's name, Burmese people know that it contains
ginger. It's common knowledge that this soup is the best for sick people to
recover quickly since it gives patients strength and warms up their bodies by
sweating out all the toxins.
I discovered one way of
cooking this soup is by using a laying steamer with a large soup pot at the
bottom. Marinated chicken parts with bones such as Maryland, breasts, and wings
are placed in the top layers, while chicken bones and ginger slices are placed
at the bottom. The soup is cooked for about two hours or more and is best
served with plain porridge. This time, there's no rice, but we still have rice
in another form. You can't get rid of rice from Burmese people. That's just how
it is.
This traditional method of making Kyat Poune soup at home can be quite complicated, especially for those living a busy lifestyle. Therefore, I have come up with my own version of the soup that is not only healthy and delicious, but also quick and easy to make. The main ingredient of this soup is fresh ginger, which is known to have anti-inflammatory, pain-easing and antioxidant properties. Fresh ginger is more suitable for this dish as compared to ginger powder, which is better suited for other dishes. Consumption of fresh ginger can help protect us from aches, pains, and diseases. It can also aid in digestion and alleviate nausea.
Let’s get started with
ingredients!
Ingredients
25 g of Ginger
4 to 5 cloves Garlic
Finely chopped of half
Onion (70 g)
500 - 550 g of Boneless
Chicken Thigh (Cut in good bite size as your preference)
You are
welcome to use chicken thighs and drumsticks with bones. Just note that you
will need to cook them a little bit longer. It's also okay to use chicken wings
if you prefer, but keep in mind that it might be a bit oily.
1/3 Tsp of Turmeric
½ tsp of Sugar
1 tsp of Tamari (Japanese
Soy sauce)
Your choice
of soy sauce brand is good to go. I use Tamari because it’s low in
carbohydrates.
Salt and white pepper
1 tbsp of Sticky Rice
powder
150 ml of cooking oil
1 tbsp of sesame oil
Yumi’s
Method
Step 1 : Pound ginger and garlic in the Mortar and
pestle. Get Juice and grind paste separately.
Step 2 : Marinate the chicken with ½ tsp of salt, a
pinch of white pepper, ½ tsp of sugar, 3 sharks of turmeric, and about 1 tbsp Ginger
garlic Juice and sit it for 15 to 20 minutes before cooking. After that, mix
the chicken with 1 tbsp of sticky rice flour and 1 tbsp of sesame oil.
Step 3 : Make
sure the pot is nice and hot. Use 100 ml of your preferred oil to seal the
chicken. After sealing the chicken, remove the chicken and all extra hot oil
from the pot.
Step 4 : Start by adding the chopped onion, a dash of
turmeric, and smoked paprika powder into the pot. This will give the mixture a
slightly yellowish colour. Stir it carefully to prevent the onion from burning.
Once done, add the remaining garlic and ginger and wait for the aroma to
release. Then, add the chicken along with 500 ml of cold water. Cover the pot
with the lid and let it simmer for 15 minutes.
Step 5 : Adjust seasoning to taste. Cover the lid
again for around 5 to 10 minutes to get the chicken nice and soft. Then you can
serve the soup with steamed rice or noodles as you prefer.
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