Ghost Chiken of Dai Ethnic Group in Xishuangbanna
Ghost Chicken (鬼鸡) is a dish that originates from the Dai (傣族) customs in Xishuangbanna (西双版纳), Yunnan (云南), where locals perform a ritual sacrifice of chickens to honor ghosts. The name may sound eerie, but the flavor is truly exquisite! With vibrant red chilies, robust garlic, and tender shredded chicken, this dish resembles the colorful glow of neon lights at night. Its rich, spicy local flavor invigorates the palate, awakening taste buds that may be dulled in the summer heat. Ghost Chicken is a classic Dai dish, closely tied to the traditions surrounding the 15th day of the seventh lunar month, known as “Ghost Festival” (鬼节), when various regions hold ceremonies to worship deities, spirits, and ancestors for blessings.
Ghost Festival
After the ritual, the Dai people cook the rooster used in the ceremony and prepare it with lime, bird’s eye chili, garlic, and the distinctive “big coriander” (大芫荽) to create a dish that is as colorful as a vibrant neon sign and bursting with fresh, spicy, and sour flavors, known as “Ghost Chicken” (鬼鸡) or Dai-flavored Ghost Chicken (傣味鬼鸡).
- Chinese Name: Dai-flavored Ghost Chicken (傣味鬼鸡)
- Flavor: Sour with a hint of spice, appetizing and complements rice
- Main Ingredients: Chicken thighs, coriander
- Additional Ingredients: Coriander, lime, bird’s eye chili
- Seasonings: Salt, chicken essence, monosodium glutamate
Table of Contents
- Main Ingredients
- Production and Preparation
- Cooking Tips
- Dish Characteristics
Main Ingredients
- Chicken Thigh: 1 piece (0.5 kg)
- Coriander: 0.1 kg
- Lime: 5 small ones
- Red Bird’s Eye Chili: 10 pieces
- Salt: to taste
- Chicken Essence: to taste
- Monosodium Glutamate: to taste
Production and Preparation
- Cook the chicken thigh in cold water until fully cooked, and set aside.
- Cut the lime in half and squeeze out the juice (be careful not to use too much force when squeezing without a lemon squeezer, or the bitter juice from the skin may come out).
- Chop the bird’s eye chilies and soak them in the lime juice (if you enjoy spicy flavors, you can chop them finely).
- After the chicken has cooled, debone it and shred it into thin pieces. Add it to the lime juice, along with the chopped coriander, and mix well.
- Add an appropriate amount of salt, chicken essence, and monosodium glutamate.
Note: This dish is relatively mild in flavor, which some men might find unaccustomed to; pairing it with richer dishes can enhance the overall meal experience.
Cooking Tips
- Make sure to mix the cooled chicken and coriander with lime juice before adding salt; otherwise, the color of the coriander may wilt.
- Always add a bit of chicken essence, as the flavor of chickens fed with feed is not as fragrant as that enhanced with chicken essence.
Dish Characteristics
Ghost Chicken has a unique flavor profile that is both sour and spicy, making it appetizing and a great accompaniment to rice. It contains no added fats, and the chicken itself has limited fat content, making it a healthy food choice.
List of Names and Attractions
- Xishuangbanna (西双版纳)
- Dai Ethnic Group (傣族)
- Ghost Festival (鬼节)
- Chicken Thigh (鸡大腿)
- Coriander (香菜)
- Lime (青柠檬)
- Red Bird’s Eye Chili (红色小米辣)
- Chicken Essence (鸡精)
- Monosodium Glutamate (味精)
