Cham-hoy moan nung tirk doung chei.
(Steamed chicken with coconut juice.)
Steamed chicken with young coconut juice is delicious Khmer Krom recipe. Traditionally Khmer Krom cook whole chicken, whole duck, or whole pig that either steamed, boiled or grilled for food offerings on religious holidays or special occasions.
- Ingredients :
- 2 Tablespoons soy sauce
- 4 Cloves garlic, minced
- 1 Teaspoon salt
- ¼ Teaspoon black pepper
- 1 Whole chicken, 2-2 ½ lbs
- 2 Cup fresh coconut juice or 1 canned coconut juice
- Procedures :
In a small bowl, mix soy sauce with garlic, salt and black pepper together, mix well, rubs prepared sauce on chicken
Put chicken (with breast side down) in a large, deep corning ware or baking dish, pour coconut juice over chicken.
Put chicken dish in a steamer and steamed it for 1 to 1 ½ hours, or till it done.
Serve hot or warm with rice, along with a small plate of salt mix with black pepper and limejuice for dipping.
Copyright by Mylinh Nakry.