Moan cham hoy chnay.
(Steamed gingery Cornish hen.)
Steamed chicken with ginger is absolute delicious. It is one of Khmer Krom favorite food offerings on New Year and religious holidays. This recipe is also great for black chicken or duck but we only cook black chicken for medicine purpose not for food offering.
- Ingredients :
- 1 Tablespoon soy sauce
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- 1 Whole Cornish hen.
- 2 Stalks green onion
- 2 oz Fresh ginger root, sliced
- Procedures :
In a small bowl, mix soy sauce with salt and black pepper together, set a side.
Cleaned Cornish hen under cold water and pats dry with paper towels, opened package of organs and neck, rinsed and drained.
Rubs prepared sauce on Cornish hen and also in stomach cavity.
Put Cornish hen in a corning ware or steam able cookware.
Places organs and neck bones in side the Cornish hen stomach cavity.
Cut bottom part of green onion stalks put in Cornish hen stomach cavity.
Arranges the top part of green onion stalks on top of the Cornish hen.
Layer with sliced ginger, put a couple slices of ginger in side the Cornish hen cavity.
Steamed for 1 hours or till Cornish hen tender, do not over cook.
Serve hot with rice and sweet fish sauce.
Copyright by Mylinh Nakry.