Sach moan chien tirk doung.
(Chicken braised with coconut juice.)
Braised chicken legs with fresh coconut juice till sauce caramelized is delicious Khmer Krom ethnic food. Most Khmer Krom prefers dark meat(chicken leg) over white meat(chicken breast) for this recipe, because white meat is too dry comparing to dark meat.
- Ingredients :
- ½ Cup water
- 2 Tablespoons soy sauce
- 1 Tablespoon palm sugar or light brown sugar
- 4 Cloves garlic, minced
- 1 Stalk green onion, minced
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 4 Chicken legs
- 2 Cups fresh coconut juice or 1 can coconut juice
- 2 Tablespoons vegetable oil
- Procedures :
In a small bowl, mix water with soy sauce, sugar, garlic, onion, salt and black pepper together, mix well.
Put chicken legs in a large container, rubs marinade sauce all over chicken legs, refrigerated it over night or at least 4 hours.
Pre-heat a skillet or wok with medium temperature.
When skillet is hot, add oil and marinated chicken legs, pan fry chicken legs till both sides golden brown.
Pour coconut juice on chicken legs and simmering in low heat,occasionally turns meat, braised chicken legs till coconut juice caramelized.
Serve hot with rice or as *mahope sar* appetizer.
Copyright by Mylinh Nakry.