Ginger plays a big role in Cambodian cooking, particularly in the stir- fried dishes. Whenever possible, the juicier and more pungent young ginger is used. This is a simple, easy to prepare and a delicious way to cook chicken, pork or beef.
Ingredients: (Serves 4)
30 ml/2 tablespoons groundnut (peanut) oil
3 garlic cloves, finely sliced in strips
50 g/2 oz fresh young root ginger, finely sliced in strips
2 Thai chilies, seeded and finely sliced in strips
4 chicken breasts, skinned and cut into bite-size chunks
30 ml/2 tablespoon tuk prahoc (a pungent fermented fish sauce)
10 ml/2 teaspoons sugar
1 small bunch coriander (cilantro) stalks removed, roughly chopped
Ground black pepper
Jasmine rice and crunchy salad or baguette, to serve
Method:
1. 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 wok for 1-2 minutes.
2. 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 fresh coriander. Transfer the chicken to a serving dish and garnish with the remaining coriander. Serve hot with jasmine rice and a crunchy salad with fresh herbs, or with chunks of freshly baked baguette.
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