Authentic Burmese Recipe: Htamin Jin - Fermented Rice with Fish

Ingredients

  • 2 cups of jasmine rice
  • 1/2 cup of split yellow peas
  • 3 tablespoons of fish sauce
  • 4 cups of chicken broth
  • 2 tablespoons of vegetable oil
  • 2 chicken breasts, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 tablespoon of ginger, grated
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of chili powder
  • Salt to taste
  • 2 boiled eggs, halved
  • Finely chopped green onions, for garnish
  • Sliced lemons, for serving

Steps and instructions

  1. Rinse the jasmine rice under cold water until the water runs clear. Soak the split yellow peas in water for about 30 minutes, then drain.
  2. In a large pot, add the rinsed rice, soaked split peas, fish sauce, and chicken broth. Bring it to a boil.
  3. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice and peas are cooked.
  4. While the rice and peas are cooking, heat the vegetable oil in a pan over medium heat. Add the chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pan and set it aside.
  5. In the same pan, add the chopped onion, garlic, and grated ginger. Cook until the onions are translucent.
  6. Add the turmeric, chili powder, and a pinch of salt to the onion mixture. Stir well to combine.
  7. Add the cooked chicken back into the pan with the onion mixture. Stir well to ensure the chicken is fully coated in the spices.
  8. Once the rice and peas are cooked, add the chicken and onion mixture to the pot. Stir well to combine.
  9. Continue to cook on low heat for another 10 minutes, or until all the flavours are well combined.
  10. Serve the Htamin Jin hot, garnished with boiled egg halves, chopped green onions, and a slice of lemon on the side.

Tools for making

  • Large Pot - Used to cook the rice and peas.
  • Pan - Used to cook the chicken and onion mixture.
  • Knife - Needed for chopping the onion, garlic, and ginger.
  • Grater - Used to grate the ginger.
  • Measuring Cups - Required for measuring the rice, split peas, fish sauce, and chicken broth.
  • Tablespoon - Needed to measure the vegetable oil and fish sauce.
  • Teaspoon - Used to measure the turmeric and chili powder.
  • Spatula - Used for stirring and combining the ingredients.
  • Bowl - Required for soaking the split yellow peas.
  • Colander - Used for draining the soaked split peas.
  • Cutting Board - Needed for chopping the onion, garlic, and ginger.
  • Lemon Squeezer - Optional for squeezing lemon juice over the dish.

Recipe variations

  • Replace jasmine rice with brown rice for a healthier option.
  • Use different types of protein such as beef, pork, or shrimp instead of chicken.
  • Add vegetables like peas, carrots, or bell peppers to the dish for added color and nutrition.
  • For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
  • Add extra spices or herbs like cumin, coriander, or basil to enhance the flavors.
  • Make it spicy by adding more chili powder or red pepper flakes.
  • Squeeze some lime juice over the dish before serving for a tangy twist.
  • For a creamier texture, mix in coconut milk or cream towards the end of cooking.
  • Top with fried onions or toasted nuts for added crunch and flavor.
  • Replace fish sauce with soy sauce or tamari for a different umami flavor.

Recipe overview

Htamin Jin, also known as Burmese Fermented Rice, is a savory and aromatic dish that hails from Myanmar. This recipe captures all the classic flavors of the traditional dish but simplifies the process for home cooks. You can expect a rich and hearty meal, with perfectly cooked jasmine rice and split yellow peas, tender chicken pieces, and a blend of spices that are both warming and flavorful. The dish is garnished with boiled eggs, green onions, and served with a fresh slice of lemon, adding layers of complexity to this satisfying dish. Whether you're new to Burmese cuisine or a seasoned veteran, this Htamin Jin recipe is sure to become a favorite.

Common questions

  1. Can I use a different type of rice? Yes, you can use a different type of rice, such as basmati or long-grain rice, but keep in mind that it may slightly alter the texture and taste of the dish.
  2. Can I substitute the split yellow peas? If you can't find split yellow peas, you can substitute them with other split lentils like red lentils or mung beans.
  3. Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version by substituting the chicken broth with vegetable broth and omitting the chicken. You can also add vegetables of your choice, such as peas, carrots, or bell peppers.
  4. Can I use a different type of protein? Certainly! You can use other proteins like shrimp, beef, or tofu instead of chicken. Adjust the cooking time accordingly.
  5. What can I serve with Htamin Jin? Htamin Jin is often enjoyed on its own, but you can serve it with side dishes like pickled vegetables, fresh cucumber slices, or a spicy dipping sauce.
  6. Can I make this recipe ahead of time? Yes, you can make Htamin Jin ahead of time and reheat it when ready to serve. Store it in an airtight container in the refrigerator for up to three days.
  7. Can I freeze Htamin Jin? While it is possible to freeze Htamin Jin, the texture of the rice may change slightly upon thawing. It is best to consume it fresh or store it in the refrigerator rather than freezing.
  8. Can I adjust the level of spiciness? Absolutely! If you prefer a milder taste, you can reduce the amount of chili powder or omit it altogether. Adjust the seasoning according to your preference.

Serving dishes and utensils

Origin stories

Htamin Jin, also known as fermented rice, is a beloved culinary treasure from Myanmar. This dish is traditionally served at auspicious occasions, such as new businesses openings and housewarmings, as a symbol of good luck. It's said that the different components of the dish, the rice and chicken for example, represent the many facets of life, while the tangy, fermented flavor represents the preservation of these good fortunes. Over time, Htamin Jin has evolved from a dish enjoyed only during special occasions to a staple enjoyed regularly, capturing the hearts and palates of the Burmese people. The fusion of flavors—sour, spicy, and savory—in this dish is a testament to the vibrant and diverse cultural landscape of Myanmar.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.