Cambodian Chicken with Young Ginger Recipe
 Ginger plays a big role in Cambodian
cooking, particularly in the stir- fried dishes. Whenever possible, the
juicier and more pungent young ginger is used. This is a simple, easy to
prepare and a delicious way to cook chicken, pork or beef.
Ingredients: (Serves 4)
30 ml/2 tablespoons groundnut (peanut) oil
3 garlic cloves, finely sliced in strips
50 g/2 oz fresh young root ginger, finely
sliced in strips
2 Thai chilies, seeded and finely sliced in
strips
4 chicken breasts, skinned and cut into
bite-size chunks
30 ml/2 tablespoon
tuk prahoc (a pungent
fermented fish sauce)
10 ml/2 teaspoons sugar
1 small bunch coriander (cilantro) stalks
removed, roughly chopped
Ground black pepper
Jasmine rice and crunchy salad or baguette,
to serve
Method:
1. Heat
a wok or heavy pan and add the oil. Add the garlic, ginger and chilies,
and stir-fry until fragrant and golden. Add the chicken and toss it around
the wok for 1-2 minutes.
2. Stir
in the tuk prahoc and sugar, and stir-fry for a further 4-5 minutes until
cooked. Season with pepper and add some of the fresh coriander. Transfer
the chicken to a serving dish and garnish with the remaining coriander.
Serve hot with jasmine rice and a crunchy salad with fresh herbs, or with
chunks of freshly baked baguette.
Happy Cooking,
Carol |
