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!