This is one of my favorite dish to eat and make. It uses very few ingredients bit takes a bit of time mainly wait time. I like to poach my chicken when possible because I find that the meat is more juicy compared to cooking all the way through or steaming, it’s your choice. I also make Hainanese Chicken Rice known in Cambodian as “Bai Mon (Chicken Rice)” very similar ways to this. I’ll blog about it when that times come. Here is how I make my Poached Chicken with Ginger & Scallions.
Poached Chicken with Ginger and Scallion
(Mon Jomhoy Nung Kngey Sluk Ktum) ម៉ាន់ចំហុយនិងខ្ញីស្លឹកខ្ទឹម
Chicken (breast, thighs or leg quarters -it’s all up to you)
garlic cloves, sliced
scallions (green onions). finely chopped
To poach the chicken, in a pot bring several garlic cloves, a few thick slices of ginger and a teaspoon of salt to a boil. Once boil, add the chicken and bring to a boil again. Cook for about 3-4 mins (cooking time will depend on what type of chicken you are using). Turn the heat off completely and cover the pot. Allow the chicken to sit in the liquid for about 15-20 mins. Again, cooking time will vary especially if you are using bone-in chicken. Remove the chicken and set aside.
When making the ginger and scallion sauce, you will have to be extra cautious. To make the ginger and scallion sauce grate the ginger (about 3 tablespoons) and finely chop the scallions. Add 1 teaspoon of salt. In a saucepan, add some oil. Once hot, add garlic slice and cook until garlic turns black. Slowly and carefully pour the hot oil into the sauce bowl that contains grated ginger and finely chopped scallions with a teaspoon of salt. Discard the black garlic in the oil.
Once the chicken is cool, chop or slice according to your preference and arrange on a platter. You can either serve the sauce on top or on the side. The ginger and scallion sauce can be strain if you would like to control the amount of oil, or you can control it when you first pour it. Serve and enjoy with steam rice.