Cambodian Chicken and Mushroom with Ginger Recipe by Chef Andrea Nguyen

This spicy main dish, cha knhei sach moan in Cambodian, made by chef Andrea Nguyen, based on the original Khmer recipe from Rotanak Ros (Chef Nak)'s cookbook Nhum (Rotanak Food Media, 2019).

Cambodian Chicken and Mushroom with Ginger Recipe by Chef Andrea Nguyen

Prep Time 15 min Cook Time 10 min Total Time 25 mins Difficulty: Beginner Servings: 2

Ingredients

Instructions

  1. Chicken should be cut into 1 12-inch pieces, with the thinner center portions being somewhat larger than the thicker end parts. Place aside

  2. The mushroom caps should be snapped off, then torn into two or three pieces. The stems should be split lengthwise. Place each aside near the stove with the ginger, garlic, and green onions

  3. Combine the sugar, soy sauce, oyster sauce, and 1/4 teaspoon salt in a small bowl. Verify the flavor's excellent mix of salty, savory, and sweet by tasting. Adapt as necessary. Place this spice sauce close to the stove as well.

  4. Oil should be heated over medium heat in a sizable wok or nonstick skillet. Add the ginger when it begins to ripple gently. The ginger should be cooked for 3 to 5 minutes, stirring often and lowering the heat as necessary to prevent burning. Stop cooking the ginger just before it turns a deep brown color because it will continue to cook after the heat has been turned off. Transfer the ginger to a plate using a slotted spoon; keep the oil in the pan

  5. Reheat the wok over medium heat then add the garlic to the wok. Stir often for about 20 seconds or until it begins to smell aromatic, then turn the heat up to medium-high and add the chicken. Cook the chicken for 1 to 2 minutes, or until it no longer seems raw. The mushroom is then added, along with about 1/4 teaspoon of salt. For a few minutes, stir-fry the mushroom pieces continuously until they are soft and glossy. Splash some water in if the environment appears dry

  6. Stir the seasoning sauce and pour it into the skillet after the chicken is almost done cooking. Cook while quickly swirling to mix the flavors. Add almost all of the fried ginger once the sauciness has mostly subsided, stirring to evenly distribute and mix. After adding the green onion and cooking it just long enough for it to wilt, remove the dish from the heat and place it on a serving plate. Top with the remaining fried ginger and serve right away

Note

If you don't want to use mushrooms, up the chicken's weight to 1 1/3 pounds overall and add a generous amount of salt to the seasoning

Keywords: Cambodian Chicken and Mushroom with Ginger

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