Dish of Chicken with Young Ginger
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Chicken with Young Ginger
Cambodia

Serves
Effort:
Sched:
DoAhead:  
3 w/rice  
**
50 min  
Yes
This aromaticlly seasoned chicken is easy to make and sure to be a hit. It should be served with plenty of Jasmine rice.




1-1/2
2
3
2
2
2
1
1/3
2
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#
oz
cl

T
T
t
t
T
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Chicken meat (1)
Ginger, young (2)
Garlic
Thai Chili (3)
Cilantro
Tuk Prahok (4)
Sugar
Black Pepper
Oil
-- Garnish
Cilantro, chopped  
Prep   -   (25 min)
  1. Cut CHICKEN into medium bite size pieces.
  2. Slice GINGER thin crosswise and cut slices into narrow strips. Slice GARLIC thin and cut slices into thin strips. Cut CHILIS into narrow threads about 1/2 inch long. Mix all.
  3. Chop CILANTRO medium coarse. Might as well chop some for the Garnish too.
  4. Freshly grind Black Pepper.
Run   -   (25 min)
  1. Heat OIL in a wok or spacious sauté pan. Fry Garlic mix until garlic is golden. Stir in Chicken and fry stirring until chicken has lost all it's raw color.
  2. Stir in Tuk Prahok, Sugar, Black Pepper and Cilantro. Continue to fry stirring now and then until chicken is tender, about another 10 minutes.
  3. Garnish with Cilantro and Serve hot with plenty of Jasmine rice.
NOTES:
  1. Chicken: Weight is for skinless boneless meat with all excess fat removed - thigh and leg meat preferred for best flavor and texture.
  2. Young Ginger:   Ginger in this state of maturity is now easily available in Asian markets, at least here in Los Angeles. Mature ginger can be used if young ginger can't be found. For details see our Ginger page.
  3. Thai Chilis:   These are hot chilis, but just two of them will result in a moderately hot dish by Southern California standards. Use your own best judgement. For details see our Thai Chili page.
  4. Tuk Prahok Fish Sauce:   This is the clear fish sauce of Cambodia, usually made at home from fermented fish - see our recipe Tuk Prahok Sauce. Other fish sauces could be used with some change in flavor.
  5. Comments:   Asians tend to use too much sugar for Western tastes (and health). As usual, I've cut the amount of sugar in half, and find that is plenty.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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