Khao kan chin

Khao kan chin

Khao kan chin
Alternative names	Khao ngiao, chin som ngiao
Type	Steamed rice
Place of origin	Northern Thailand (adapted from the original Tai Yai recipe)
Serving temperature	Hot
Main ingredients	Rice, pork, and pork blood

Khao kan chin (Thai: ข้าวกั๊นจิ๊น, pronounced [kʰâːw kán t͡ɕín]), khao ngiao (ข้าวเงี้ยว), or chin som ngiao (จิ๊นส้มเงี้ยว), also known as a steamed pudding with rice, is a dish from Northern Thailand. It is rice mixed with minced pork and pork blood, flavored with salt, sugar, a little garlic, shallot, vegetable oil, and then steamed inside a banana leaf. It is commonly served with fried chopped garlic, fried dried bird chilies, and cucumber.

Etymology

In Northern Thailand, the word kan means 'squeeze' and chin means 'meat'. It is believed to be the origin of a dish name according to the cooking method.

History

Khao kan chin was originally a dish from the Tai Yai ethnic group before spreading to the Lanna Kingdom or Northern Thailand. It is sometimes called khao ngiao because, in ancient times, Lanna ethnic people used to call them "Ngiao", which implied racism in terms of insincere and tricky people. Therefore, Tai Yai cultures in northern Thailand of Thailand use the word "ngiao" at the end of their names. Tai Yai was the only ethnic group that consumed rice, apart from other ethnic groups who preferred sticky rice for the main course. This has made Khao Kan Chin one of the few Lanna dishes that is made with rice.

Preparation

Squeezing the pork with lemongrass leaves can improve the smell before mixing it with rice, minced pork, then adding salt and sugar. Now the puddling rice is ready to be steamed, putting the rice on prepared banana leaves, folding both ends to the middle tightly, and steaming it for half an hour.

Side dishes

It can be served with fried chopped garlic, fried chopped shallot, fried dried bird chilies, onions, and cucumber. Also, it can be served as a side dish of nam ngiao.