South East Asia is a mecca for tasty food and this Cambodian Peppered Chicken and Ginger dish is proof of that. It isn’t overloaded with extravagant spices and all ingredients are available at your local supermarket making. Simplicity with flavor rules the roost here.
Cambodian Peppered Chicken and GingerPrint This
- 1 kg chicken, cut into bite size pieces
- 500g rice
- 1 cup fresh ginger, cut into matchsticks
- 1 large brown onion, cut into thin wedges
- 2 garlic cloves, finely chopped
- ½ tsp ground black pepper
- 1 tbsp fish sauce
- 1 tbsp sugar
- ½ tsp salt
- ½ cup water
- 2 tbsp vegetable oil
1. In a hot pan or wok add oil, half the garlic and ginger. Fry until golden brown for 2 mins. Remove from pan and set aside.
2. Add the chicken and cook for 5 mins.
3. Season with fish sauce, sugar, salt and pour water. Simmer until the chicken is tender and the water is evaporated to a dry consistency.
4. Add the garlic, ginger, pepper and onion to the pan. Stir to combine all ingredients on low heat for 1 min.
5. Serve with steamed or boiled rice.
Substitute chicken with pork or beef as preferred.