How to Make Cambodian Chicken with Young Ginger Asian Cooking Recipe Cuisine

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Cambodia Chicken with Young Ginger


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 2 tbsp peanut oil

 3 garlic cloves, finely sliced in strips

 2oz. fresh young ginger, finely sliced in strips

 2 Thai chilies, seeded and finely sliced into strips

 4 chicken breasts cut into bitesize chunks

 2 tbsp tuk prahoc

 2 tsp sugar

 1 small bunch cilantro leaves, roughly chopped

 ground black pepper

Directions:

 Heat a wok or heavy pan and add the oil. Add the garlic, ginger and chilies, and stir fry until fragrant and golden. Add the chicken and toss it around the work for 1-2 minutes.
Stir in the tuk prahoc and sugar and stir fry for a further 4-5 minutes until cooked. Season with pepper and add some of the cilantro. Transfer the chicken to a serving dish and garnish with the remaining cilantro. 

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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