Sach moan cham-hoy nung bai.
(Steamed chicken and rice. )
Delicious steamed soy sauce chicken with rice is Khmer ethnic food. Ancient Khmer cooked with sticky-rice and mix it with steamed shredded chicken.
Steamed chicken and rice is one of foods offerings that our people take to Buddhist pagoda on *Pchum Ben* Ancestors memorial day. Traditionally, after the monks blessing ceremony each family would go to their *chetday* family monument for private ceremony and food offerings. Each year, at the ended of ceremony, all my family members would seat and eat together at our family’s “chetdey." Before we eat, my dad always asks our ancestor’s spirits to joins us, and my grandma always gives thanks to my late paternal grandparents, for giving her the best Khmer Krom son in-laws. :)
- Ingredients :
- 2 Cloves garlic, minced
- 1 Scallion, minced
- 2 Tablespoons soy sauce
- 1 Teaspoon salt
- 1 Teaspoon sugar
- ¼ Teaspoon black pepper
- 1 Whole chicken, approx 3 ½ lbs, cleaned and pats dry with paper towel
- 3 Cups un-cooked Jasmine rice, rinsed and drained
- 2 ½ Cups chicken stock(saved from steamed chicken)
- 2 Tablespoons vegetable oil
- 5 Scallions, sliced thin
- 3 Cloves garlic, minced
- Procedures :
In a small bowl, mix garlic with minced scallion, soy sauce, salt, sugar, and black pepper, mix well.
Put chicken in a large corning ware or baking dish, rubs prepared sauce on chicken, covered chicken with foil and refrigerated over night or at least 4 hours.
Steamed chicken for 1½ to 2 hours or till chicken meat tender.
When chicken cooked, removed it from steamer and put it on a plate, set a side to let it cool, when it cool, cut to bite sizes.
Keep chicken stock and set it a side.
Cook rice with chicken stock in a automatic rice cooker or on the stove till rice tender. Use spatula to separated cooked rice, keep rice warm and set a side.
Pre-heat a small sauce-pan or small skillet.
When sauce-pan is hot, add oil, garlic and scallion, sauté garlic and onion till it golden caramelized, set a side.
Put some cooked rice on a plate, top rice with caramelized scallion and garlic, and add few pieced steamed chicken.
Serve hot along with lettuce and sliced tomato.
Copyright by Mylinh Nakry.