This week at my local Lucky Supermarket Tyson game hen were on sale. It comes in 2 per platter and was going for a BOGO free! I jump at this sale and got a total of 4 game hen for about $8. No recipe in mind when I pick them up but because of their convenience size it disappear real quick once I get them home.
I wanted to make sometime quick & easy that doesn’t involve too much time in the kitchen. Steamed Chicken with Garlic Fish Sauce came into my mind in a flash. I set the steamer with some water and while I wait for that to come to a boil I give this baby a quick rinse and stuff it with some aromatics I had on hand like green onion, sliced ginger and a couple sliced of lime. The chicken was perfectly sized so within 30-40 minutes I got a nice juicy and succulent chicken waiting for me to dive in. YUM! Don’t have a steamer? Try poaching instead. First cook the chicken at high heat and then turn it off and allow to poach for 20-25 minutes. Crank the heat back to high for 5 minutes and repeat the process. You can use other cuts of chicken as well but adjust cooking time accordingly.
I allowed my chicken to rest for awhile so that the juices get distribute back into the meat and not flow when I break into them. In the meantime I prepared my simple yet finger-licking garlic-y fish sauce for dipping.
Steamed Chicken with Garlic Fish Sauce (makes 1-2 servings)
(Mon Jomhoy Nung Tuk Jroluk Ktum Saw Tuk Trey) ម៉ាន់ចំហុយនិងទឹកជ្រលក់ខ្ទឹមសរទឹកត្រី
1 game hen (weigh about 1-1½ lbs)
2 stalks green onion
4 slices ginger, cut about ¼ inch thick
1+ ½ lime, divided
water for steaming/poaching
5 large cloves garlic, peeled and roughly chopped
6 red hot bird’s eye chili, roughly chopped, adjust amount if desire
3 tablespoons already prepared fish sauce (see recipe)
chopped cabbage (optional)
Bring a pot/steamer to a boil. Meanwhile rinse the chicken and stuff the cavity with green onion, ginger and ½ lime thickly sliced. Add chicken to the pot/steamer.
Steam on high heat for 5 minutes then reduce to the lowest setting. Continue to cook for another 20 minutes or until the juices run clear when your pierce the inner thigh. The meat should no longer be pink and it should be soft and succulent. Turn off heat and allow to rest.
Meanwhile, in a mortar and pestle add chopped garlic and chili. Pound into a paste. Transfer to a sauce boil and squeeze the juice from a whole lime. Add prepared fish sauce and give it a stir to combine. Taste and adjust to your liking.
Break/chop the chicken into pieces and lay it on a bed of chopped cabbage. Serve along with garlic fish sauce. ENJOY!
I’ve been MIA for sometime now. For the curious minds here is what happened. I was on braces for almost 3 years and when I finally got off they put me on retainers. I was suppose to wear them 24/7 and take them off only when I eat. Well, it was uncomfortable and I end up wearing them off and on, at night for the most part. Then when I was traveling, I sort of misplace it. I went without my retainer for more than a month. In May, I finally found the top, unfortunately the bottom still missing. After more than a month of not wearing my teeth shifted and the retainer barely fit. My teeth got very sore as the retainer took it’s place once again. With a sore mouth, I had to change my diet and the foods I cook and eat.
Congee or Rice Porridge is one of my favorite things to enjoy for breakfast or any time I’m not feeling well. I love all sorts of rice porridge from elaborate porridge like my Chicken & Shrimp to just plain porridge with a bunch of different side dishes. Today I share with you something in between. It’s what I call simplified quick and easy porridge. I happen to choose shrimp as my protein but you can switch it out with your favorite pre-cooked meats. To speed up the cooking process I reserved cooked rice from the day before. I also use frozen shrimp that I soak in cold water at the same time I started cooking. Meats and seafood can be used whole or chopped into small pieces. It all depends on your preference. I like to have my shrimp in every bite therefore I choose to chop them.
Quick & Easy Shrimp Rice Porridge (makes 1 serving)
(Baw Baw Bongkea) បបរបង្គា
3 tablespoons cooked rice
3-3½ cups of water
1 tablespoon fish sauce
1 teaspoon chicken powder
5 large frozen shrimp, soaked in cold water then peel and devein, chop or leave whole
2 thinly sliced ginger, cut into long strips
1 green onion (scallion) leaf, thinly slice lengthwise
1 teaspoon salted soy bean
1-2 dash ground white pepper
1-2 dash ground red pepper flakes
a wedge of lime
Add cooked rice and water into a pot and bring to a boil. Allow to boil for about 5 minutes then reduce to a low simmer, cover partially so that it doesn’t spill over. Stir occasionally making sure the grains doesn’t stick to the bottom. Cook on low heat for 20-30 minutes until you reach the desire consistency. If it’s too thick, add more water. If it’s too thin, you can also remove some liquid.
Up the heat back to medium and add chicken powder and fish sauce. Give it a quick stir follow by the shrimp. Seafood like shrimp takes very little time to cook. If using other pre-cooked meat then you just want to warm it up and bring it back to a boil.
Ladle rice porridge to a bowl. Add your choice of topping.
Serve hot with a wedge of lime.