Posts Tagged ‘Chicken’

Kabocha Pumpkin Curry with Chicken | សម្លការីល្ពៅសាច់មាន់ រស់ជាតិឆ្ងាញ់

Video Tutorial:

Salted Chicken Eggs | វិធីធ្វើពងមាន់ប្រៃ

Video Tutorial:

Cambodian Popcorn Chicken

In my attempt to try and create a Cambodian version of Popcorn Chicken I decided to use Khmer Kroeung which is the base flavor for many well-known Khmer dishes such as the Cambodian Spicy & Sour Soup and Fiery Stir-Fried Lemongrass Quail, just to name a few. I will therefore name it Cambodian Popcorn Chicken, ម៉ាន់គ្រឿងបំពង (Mon Kroeung Bomporng). I am extremely happy with the outcome. It was delicious and there was that hint of Khmer Kroeung in every single bite. The only thing I sort of regret is not having fresh holy basil leaves so I opt for Thai basil leaves instead.

One of the greatest things I love about living in the Bay Area beside the weather is the availability of the different ethnic food. Seems like everything is within proximity. You don’t have to drive too far or fly out of state. If you visited California recently especially around the Bay Area or Southern California you might of seen a bunch of small Asian Fusion Style Chain Cafe such as Quickly and Tapioca Express. Although there drink selection is overwhelming I can’t seem to resist ordering is their Popcorn Chicken or otherwise known as Taiwanese Popcorn Chicken or just plain Salt & Pepper Chicken. It is not the same as the Popcorn Chicken you get from KFC or American restaurants. The one you get from Quickly or Tapioca Express is flavored with Asian spices such as star anise, cloves, cinnamon, Sichuan pepper, fennel. These spices together make what is known as Five-Spice Powder. This was my inspiration for creating this delicious Cambodian Popcorn Chicken.

I also made a red pepper salt mixture as a sprinkle because I just love the spicy flavor in savory dishes. This is of course optional. This spicy flavored salt can also be sprinkle on fried eggs, omelets, chickens and many more items that calls for a splash of the usual salt and pepper.

Cambodian Popcorn Chicken (makes 1-2 serving depends if serving as a snack or with rice)
(Mon Kroeung Bomporng) ម៉ាន់គ្រឿងបំពង

Ingredients
¾ lb chicken (breast or thigh meat) cut into bite size pieces – for this recipe I used a whole large chicken breast
2 cloves garlic, peeled and crushed
½ tablespoon fish sauce
½ tablespoon oyster sauce
½ teaspoon sesame oil
½ tablespoon Shaoxing wine, used as a tenderizer
¼ teaspoon salt
¼ tablespoon sugar
2 tablespoons Khmer Kroeung
½ cup sweet potato flour or also label as potato starch
holy basil leaves or Thai basil leaves as garnish
oil for deep frying

Spicy Flavored Salt Mixture
1½ tablespoons red pepper powder
1 teaspoon white pepper powder
½ teaspoon salt

Method:
To make the spicy flavored salt mixture combine all the ingredients in a bowl and mix well. You can definitely adjust the amount to taste. Set aside for later use.

Marinade the chicken pieces with garlic, fish sauce, oyster sauce, sesame oil, Shaoxing wine, salt, sugar and Khmer Kroeung. Mix well, cover and marinade for at least 30 minutes or overnight for best flavor. Try to bring it to room temperature prior to proceeding with the next step.

In a heavy pan/pot heat oil over medium heat. While waiting for the oil to heat up sprinkle sweet potato all over marinaded chicken pieces. Use more if necessary. There will be clumps therefore I just use a strainer to shake off the clumps so that it doesn’t end up in the frying pan as it is rather difficult to fish out small pieces of burnt flour in hot oil.

When the oil is hot and ready, deep fry the chicken pieces until golden brown. Depending on the type of meat (white/dark) in addition to the cut sizes it can take anywhere from 3-4 minutes to fry.

Test a piece and once it is cook use a medal strainer or slotted spoon to transfer them to paper towels or paper bags to remove excess oil.

Next toss in the basil leaves in the hot oil. Be extremely careful because this cause a loud popping sound and sometime oil splashes if the leaves are not thoroughly dried. Protect yourself with a splatter guard or quickly toss it and step far away until the sizzling sound decreases. It should only take 20-25 seconds to fry the basil leaves.

You can transfer the chicken to a serving plate or serve it in paper bags garnish with fried basil leaves. Sprinkle with spicy flavored salt if you prefer.

This delicious dish can be served as a snack or eaten as a meal with steamed rice. ENJOY!

Cambodian Chicken Rice Porridge with Fried Noodle

This is one of my childhood favorite weekend dish while growing up in a 300+ Cambodian refugee apartment complex Park Village in Stockton, CA back in the late 80s. Mainly because the lady in one of the apartment in the complex known as Chanrith’s Mom had the Cambodian fried noodles available for sale at only $1 per a zip lock sandwich bag. We would reserve some of the fried noodles and add it to porridge the next meal. Not that the fried noodles were difficult to make but there were plenty leftovers. You can make the porridge with your choice of meat or seafood. You can also use the Congee|Rice Porridge recipe that I’ve posted before. Some also like to add extras such as liver, gizzards, intestines and blood cube. I prefer mine with without those extras.

I made my Cambodian chicken rice porridge with fried noodle, បបរសាច់មាន់គុយទាវឆារខ្មែរ (Bobor Sach Mon Kuy Teav Cha) with the help of canned chicken stock and leftover cooked steamed rice. This saves me time from making the chicken broth from scratch. You can certainly start with uncooked rice it will just take a bit longer and requires an additional cup of liquid. There isn’t much seasoning going on because the rice grain absorbs the flavors from the chicken stock as they expand. You want just a basic porridge and allow individual to adjust their bowl to taste using the seasonings and garnishes.

If you happen to have Chinese donuts or twisted donuts known in Khmer as Jap Kwai it would pair well with this porridge.

Cambodian Chicken Rice Porridge with Fried Noodle (makes 2 serving)
(Bobor Sach Mon Kuy Teav Cha) បបរសាច់មាន់គុយទាវឆារខ្មែរ

Ingredients
1 14 oz can chicken stock
2 cups water
2 skinless chicken thighs
1 cup cooked rice
½ teaspoon sugar
1 tablespoon fish sauce
3 oz dried rice noodles, small size, pre-soak in warm water 30 minutes or until soften
1 tablespoon sweet soy sauce
½ teaspoon pure sesame oil

Seasonings and Garnishes (pictured below)
fried garlic
lime wedges
cooked shredded chicken
fried rice noodles
chopped cilantro
fermented soy bean
chili and garlic sauce
mung bean sprouts
white or black pepper (not pictured)

 

 

Method:
Bring chicken stock and water to a boil and add the chicken pieces. Allow it to come to a boil again and then simmer cover until the meat is cooked, about 10-15 minutes. Remove the chicken and set aside to cool.

Add rice to stock and cook on low heat until the grains expand and becomes soft, about 25 minutes. If using uncooked rice it will take additional time. If the heat is too high the liquid will evaporate more so make sure to keep it nice and low with the cover on but do monitor it so it does not spill over. If it get too dry add more chicken stock or plain water and stir so that it does not stick to the bottom of the pot.

Once the chicken has cool to touch discard any bones and use your fingers to shred the meat and set it aside with the other finish seasonings and garnishes.

Strained the pre-soak dried noodles and toss it with sweet soy sauce and sesame oil. Heat a non-stick pan until hot and add the noodles. Use chopsticks to swirl and move them around so they don’t stick to the bottom. If it appears to be dry just splash some water to soften it up. Transfer to a plate and set it aside with the finish seasonings and garnishes

Once the rice has turned into porridge season with sugar and fish sauce.

To serve the porridge ladle into individual bowls and each person can add their own toppings as well as adjust to taste. ENJOY!

Thai Pineapple Chicken Fried Rice

Pineapple fried rice is a dish that you can probably find on every single Thai restaurant menu. You get to pick your choice of meat or seafood. I had skinless chicken thighs available in my fridge so I decided to go with Pineapple Chicken Fried Rice, បាយឆាម្នាស់សាច់មាន់ (Bai Cha Manors Sach Mon). Diced ham or even cut up sausages would work too. Although I have never order this off of the menu I have however scoop up a couple spoonful from my friends’ plate when they do order them. This dish gives off many different flavors and textures. The savory from the chicken and rice, the sweet and sour from the cooked onions and pineapple, and the crunchy nuts if you choose to top it off. For this reason I personally would enjoy it as a meal on it’s own rather than having it accompany with other dishes . I would save that for plain steamy rice. Of course that is just me and the choice is yours.

Pineapple fried rice can be served many ways. The simplest form, on a rice plate. Kick it up a notched with some slices cucumbers and tomatoes on the sides or go all the way out and serve it on a pineapple boat or bowl. If you are using fresh pineapple why not save the shell for this? If not, canned pineapple chunks are great alternatives as well but be sure to drain the juices as much as you can. You can top it with cashews and some place also add raisin. It sounds as if the possibility are endless depending on who’s making and/or who’s eating.

For homemade restaurant style/quality fried rice check out my tested tips. It might take a bit of time and seems like a lot of steps but this is because home stove does not heat up as fast as those in restaurants so you have to allow ample time for each ingredients to get their share of heat. Rushing it will result in an overcrowded, soggy and mushy fried rice.


Thai Pineapple Chicken Fried Rice (makes 2 serving)
(Bai Cha Manors Sach Mon) បាយឆាម្នាស់សាច់មាន់

Ingredients
1 skinless chicken thigh, bone removed and cut into bite size
1 ½ tablespoon oyster sauce, divided
½ teaspoon soy sauce
½ teaspoon sugar
½ tablespoon fish sauce
1 teaspoon curry powder
2 eggs
½ small onion, diced
¼ red bell pepper, diced
¼ red green pepper, diced
2 cups cooked rice, day old rice works best or allow freshly cooked rice to cool down in the fridge for several hours
1 cup diced pineapple
oil for frying
a handful of cilantro leaves

Method:
Marinade chicken with ½ tablespoon oyster sauce, ½ teaspoon soy sauce, ½ teaspoon sugar and set aside. Meanwhile you can prep the other ingredients while the meat is marinating.

Prepare seasoning by mixing the remainder oyster sauce, fish sauce and curry powder together. Set aside.

Heat a frying pan with oil and fry the 2 eggs until they set. Remove and set aside. No need to get them fully cook because you will add them back to the pan later.

Add chicken and stir fry until they are cook half way. Follow by diced onions, and bell peppers. Cook until chicken is fully cooked. Remove and set aside.

Continue on by stir frying the rice. Make sure to spread out the grains evenly. If not the steam from the heat will cause the rice to get mushy.

Once the rice grains starts to pop up (fried) return the chicken, diced onions, bell peppers. Add seasoning and stir fry quickly for about 1 minute.

Finally add pineapple and return the fried eggs and stir fry to combine.

Turn off the heat and throw in the cilantro leaves reserving some for garnish.

Serve any way you like – with or without cashews and raisins, on a plate or in a pineapple boat or bowl. ENJOY!

Steamed Chicken with Garlic Fish Sauce

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

Ingredients
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)

Method:
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! :)

Stir-Fried Black Pepper Chicken

My fridge is going empty with meats and fresh veggies so this mean that dinner is limited to the stuff I have at hand which is chicken and onion. I didn’t want to do my grocery shopping just yet because it’s Halloween weekend and I know I’ll be out of town visiting my family in Stockton. I might just grocery shop in Stockton before I get back, will see about that. So with just these ingredients along with some sauce and spices I went ahead a whip up some tasty Cha Mon Marich Kmao ឆារម៉ាន់ម្រេចខ្មៅ (Black Pepper Chicken) or you can even call it Caramelized Chicken.

I tried to plan ahead when possible so that I can pull the meat out to defrost and marinade to the full extent which was what I did with these chicken pieces. This is a very quick and easy dish to put together. I had to wait for my rice cooker to switch to warm before I began cooking. It doesn’t take long to cook so you don’t want the stir-fried to be waiting on the rice. It should be vice versa.

HAVE A SAFE & HAPPY HALLOWEEN!

Stir-Fried Black Pepper Chicken
(Cha Mon Marich Kmao) ឆារម៉ាន់ម្រេចខ្មៅ

Ingredients
1 lb chicken thigh, skinless & boneless, cut into bite size pieces
1 large onion, cut into wedges
1 tablespoon whole black peppercorn
cilantro sprigs for garnish

Marinade for chicken
3 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine (Chinese cooking wine)
1 tablespoon fish sauce
1 tablespoon dark soy sauce (sweet)
½ teaspoon tapioca flour (or corn flour)

Method:
Combine ingredients for marinade and add to chicken pieces. Marinade for at least 30 minutes.

Use a mortar & pestle and lightly pound the whole black peppercorn. It should be coarse.

In a hot pan add the marinated chicken pieces. Spread them out evenly and allow to caramelized for about 3 minutes before moving it around. Cook until chicken pieces are cooked. The sauce will start to thickens.

Toss in coarse peppercorns and stir to coat with chicken pieces. Add onion wedges and stir it around so it picks up all the yummy sauces on the pan. Continue to cook until the onions are soft but not mushy. You still want a little bit of crunch on them.

Dish out when ready. Garnish with cilantro sprigs and serve with hot steamy rice. ENJOY!

Clay Pot Chicken Rice

I haven’t been in the kitchen much lately because I was busy with my mini home makeover. That project has not completed yet and will take some time. While working on the project I settle with quick fix meal like rice with fried eggs, my Mother’s homemade salty fish and her Cambodian sausage. Yesterday after making my Pickled Mustard Green Soup I was anxious to try something new. Browsed online and (again) saw all these eye catching, mouth-watering images of clay pot rice being cooked with so many variations. The Chinese does it one way, the Malaysian does it another and then there’s the Vietnamese and Thai style although I have not encounter the Cambodian version. It was a bit overwhelming. LOL I like them all. 😀 Instead of going with one particular recipe I’ve decided to go with the concept: cook rice, cook topping, combine the two and continue to cook in clay pot in an oven. Sound simple enough right? Don’t get discourage with the lengthy ingredients because most are marinade that can be prepared well in advance (I did it the night before).

Because I am not proficient in cooking rice on a stove top I rely on my rice cooker to do the job. I then transfer it to my clay pot (that I hand carried all the way from Cambodia during my one and only visit back in summer 2006). Some clay pot doesn’t require pre-soaking but mine (as pictured) is a traditional one that do require pre-soaking for about 15 minutes to prevent it from cracking when it goes into the oven at high heat.

OMG! I just wanted to share with you how much I enjoyed the flavor of my​ Bai Mon Chhnang Dey បាយម៉ាន់ឆ្នាំងដី (Clay Pot Chicken Rice). It’s was so delicious! The best part was the bai kdang បាយក្តាំង (crispy rice) at the bottom of the pot (you can achieve this on a stove-top too, just put cook it on med-low heat and remove promptly otherwise you will be left with burnt rice instead).

Clay Pot Chicken Rice
(Bai Mon Chhnang Dey) បាយម៉ាន់ឆ្នាំងដី

Ingredients
2 cups rice (uncooked)
5 dried shitake mushrooms, soaked in warm/hot water til soften then sliced
1 Chinese sausage, sliced diagonally
2 cloves garlic, minced and fried
½ teaspoon chicken broth powder mix
1 teaspoon sesame oil (optional)
2 skinless chicken thighs (about ½ lb), cut into bite size pieces
1 green onion, julienne for garnish

Marinade for chicken
3 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon Shaoxing wine (Chinese cooking wine)
2 tablespoons fish sauce
½ tablespoon dark soy sauce (sweet)
½ teaspoon tapioca flour (or corn flour)

Method:
Marinade the chicken pieces for at least 30 minutes or overnight.

Pre-soak your clay pot in cold water for about 15 minutes prior to use to prevent it from cracking when it goes into the hot oven. The heat will warm the clay pot gradually releasing the steam to further cook the inside.

Preheat your oven to about 400 degrees F.

Cook your rice as you would normally do in a rice cooker and add chicken broth powder mix along with fried garlic. Alternatively, you can use chicken stock instead of water.

While the rice is cooking heat a pan and cook the marinaded chicken pieces. It was start of liquid-y but thickens up to an almost dry consistency. When chicken pieces are cooked add slice shitake mushrooms and stir to combine. Turn off the heat.

Assuming you are using a rice cooker, the light switch should now change to the warm setting. Wipe your clay pot dry with a kitchen towel and grease the bottom with some sesame oil. This step is optional but I wanted that nice crispy rice on the bottom without having it actually stick to the bottom.

Transfer the rice from the rice cooker to the clay pot. Arrange slice Chinese sausage evenly on top. Then add the stir-fry chicken pieces with mushrooms. Put the lid on and bake it in the oven for about 15 minutes or so.

Serve garnish with some julienne green onions and for color I also added some red jalapeños.

Cambodian Chicken Lime Soup

Cambodian Chicken Lime Soup

I’m revisiting an old dish I made awhile back this time sharing you my step-by-step recipe on how to make this classic delicious Cambodian comfort food called Chicken and Lime Soup (Sngor Jruk Sach Mon) ស្ងោរជ្រក់សាច់ម៉ាន់. This is probably similar to the Thai version of Tom Yum Soup with a clear broth.

This year I feel fortunate because one of my favorite herbs “Basil” is growing nicely in my garden. I used to plant basil before but there were more flowers than there are leaves, even though I pick the flowers early as soon as it comes up. I don’t know what went wrong that year. This year I planted two varieties, the Thai basil (purple stem) and the sweet basil known in Italian cooking. With just a few ingredients I have left I went ahead and made some Chicken and Lime Soup.

I remember this used to be my oldest brother favorite soup because it’s the only thing he knows how to make as it requires very little ingredients. When my Mother first visited Cambodia back around 1995 my Dad was left to take care of us and he too made this soup for us almost every single day, :mrgreen: again maybe it’s because that’s the only thing he knows LOL 😀 Alternatively, you can kick it up a notch by adding other vegetables like banana blossom, oyster mushrooms, lotus roots and many more.

Chicken Lime Soup Ingreidents

Chicken and Lime Soup
(Sngor Jruk Sach Mon)
ស្ងោរជ្រក់សាច់ម៉ាន់

Ingredients
1 small Cornish chicken, cut into quarters
4 cups of water
2 lemongrass stalk, ends trimmed and pound
5-6 kaffir leaves
3-4 garlic, smashed
2 chicken bouillon cube
1-2 tablespoons lime juice
2 teaspoons sugar
1 tablespoon fish sauce
1 cup basil leaves
2-3 chillies (optional)

Method:
Bring water, lemongrass stalks and kaffir leaves to a boil. Add chicken bouillon cube. Stir to dissolve.

Add chicken pieces making sure they submerge in the stock. Cook until chicken is done. Cooking time will vary depending on the size of your chicken pieces. Once the chicken is cooked remove and continue to simmer the stock. Allow the chicken to cool. Then separate the meat and discard the bones. Shred the meat into pieces with your fingers.

Return the shredded chicken back into the stock followed by sugar and fish sauce. Stir to combine. Taste and adjust to your preference. Turn the heat off and add in the lime juice.

When serving, ladle to a bowl and add chopped basil leaves. Garnish with some chili peppers. This soup can be enjoy alone or as part of a meal with steamed rice.

Pickled Lime Chicken Soup

Pickled Lime Chicken Soup

Another Cambodian comfort food. I think pickled lime ណាំងូវ (Num Ngov) is an acquired taste because I recall growing up not liking the smell so it was hard for me to take a step forward and eat the darn soup. But as time goes by I got used to it and became a fan of Pickled Lime Chicken Soup ស្ងោរម៉ាន់ណាំងូវ (Sngor Mon Num Ngov). I crave it even more when I moved away from my Parents. I love it most during cold winter days or when I’m feeling under the weather just like some people crave Chicken Noodle Soup when they are sick.

Pickled Lime | Num Ngov

I believe you can purchase pickled lime at some Asian Supermarket however it’s very easy to make it yourself. About 3 years ago I got a whole bunch of limes for dirt cheap so I decided to pickle them. The longer you keep it, the better it gets (at least in my opinion). One pickled lime goes a very long way!

Enjoy my recipe for Pickled Lime Chicken Soup. I have made this with a variety of chicken (black, game hen, regular whole chicken) and each one has it’s own uniqueness and equally delicious. You can either cook the chicken in bite size pieces or cook it as a whole and then remove and hand shred the meat and discard the bones which is how I made it today.

Pickled Lime Chicken Soup Ingredients

Pickled Lime Chicken Soup (makes 2-3)
(Sngor Mon Num Ngov) ស្ងោរម៉ាន់ណាំងូវ

Ingredients
2 chicken leg quarters
1 pickled lime
4-5 cloves garlic, peeled and mash (amount adjust to your liking)
2 stalk green onions, cut into 1 inch pieces
2 tablespoons sugar
5-6 tablespoons fish sauce (adjust to taste)
5-6 dried chilies (optional)
3 cups of water

Method:
Bring a pot of water to a boil and add chicken and garlic and dried chilies if using. Cook chicken throughly, skim off foam if necessary. If you are using bite size chicken, proceed to the next step. If you want to remove the meat from the bone, now is the time to do so. Remove cooked chicken from the pot and allow to cool before picking off the meat. Then return it back to the pot.

Add sugar, fish sauce and pickled lime. Break the pickled lime into pieces to release the flavors into the soup. Continue to cook and mix it all in another 2 minutes. Taste and adjust sugar and fish sauce accordingly.

Turn off the heat and add the green onions. The soup can be enjoyed as it or eaten with steamed rice.

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