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 Khao kan chin | |
| Alternative names | Khao ngiao,chin som ngiao |
|---|---|
| Type | Steamed rice |
| Place of origin | Northern Thailand (adapted from the originalTai Yai recipe) |
| Serving temperature | Hot |
| Main ingredients | Rice, pork, and pork blood |
Khao kan chin (Thai:ข้าวกั๊นจิ๊น,pronounced[kʰâːwkántɕín]),khao ngiao (ข้าวเงี้ยว), orchin som ngiao (Northern Thai:จิ๊นส้มเงี้ยว,pronounced[tɕínso᷇mŋíaw]), also known as asteamed pudding with rice, is a dish fromNorthern Thailand. It isrice mixed with mincedpork and pork blood, flavored withsalt,sugar, a littlegarlic,shallot,vegetable oil, and then steamed inside abanana leaf. It is commonly served with fried chopped garlic, fried dried bird chilies, andcucumber.[1]
InNorthern Thailand, the wordkan means 'squeeze' andchin means 'meat'. It is believed to be the origin of a dish name according to the cooking method.
Khao kan chin was originally a dish fromthe Tai Yai ethnic group before spreading to theLanna Kingdom orNorthern 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 innorthern Thailand ofThailand 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 fewLanna dishes that is made with rice.[2]
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.[3]
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 ofnam ngiao.
