Cambodian Food Recipes Cambodian Food Umkep Char Chnay Cambodian Chicken In Ginger Sauce

The Knives I Use In My Kitchen


The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:

DMT W8CXNB:
DMT W8EFNB:

DMT W250CXNB:
DMT250EFNB:

SPECIAL PLATES:

DMT D8EE:

Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:

INGREDIENTS:

4 TSP. SUGAR
4 TSP. WATER
1/2 CUP WATER
3-4 TBSP. VEGETABLE OIL OR PEANUT OIL
4 CLOVE GARLIC MINCED
4-5 SHALLOTS FINELY SLICED
1/2 CUP MINCED FRESH GINGER (SPICY)
2 LBS CHICKEN LEGS OR THIGHS
2 TBSP. FISH SAUCE
2 TBSP. OYSTER SAUCE
1 TSP. SUGAR
1/4 TO 1/2 TSP. SALT (OPTIONAL AS FISH SAUCE IS PRETTY SALTY)
2-3 TSP. FINELY CHOPPED LEMONGRASS
A PINCH OF BLACK OR WHITE PEPPER ( I AM USING WHITE)
2-3 SLICED CHILIES OF YOUR CHOICE OR PINCH OF RED FLAKE OPTIONAL)
1 SCALLION FINELY SLIVERED FOR GARNISH BOTH WHIT AND GREEN PARTS
SOME SESAME SEEDS AS A GARNISH (OPTIONAL)

METHOD:

Procedures :
In a skillet brown your chicken legs/thighs skin side down until browned and crispy don't cook all the way through then set them aside

In a small sauce pot put 2 tsp brown sugar and 2 tsp water and cook on low heat until sugar turns dark brown. Try not to burn the sugar mixture

Then slowly pour in your ½ cup of water over the caramelized sugar and mix well with whisk or spoon
Remove saucepan from the heat and set aside

Now heat up your skillet on high temp.
When skillet is hot add your oil, shallots, garlic, ginger and chicken legs/thighs and mix together well.

Season with fish sauce, lemongrass, addition sugar if desired, black pepper and caramelized sugar sauce that you had set aside and reduce to medium high heat.

Simmer on medium until chicken legs/thighs get tender. Remember to turn them occasionally.
Add sliced chilies or pinch of crushed red chili flakes and slivered scallion whites and greens.
Serve with hot white rice or rice noodle of choice or any kind of Asian noodle of choice.