This dish is extremely popular in Cambodia and Thai, honestly its popular throughout the Southeast Asia, again this is my mums version of the dish! Now lets get started!
INGREDIENTS + ITEMS
- Jasmine Rice
- Cucumber
- Hen
- Sugar
- Salt
- Bouillon Or Chicken Stock
- Water
- Thai Chili
- Cilantro
- Green Onion
- Eggs
- Garlic
- Fish sauce
- White Vinegar
- Peanuts ( If allergic don't use)
- Mortar
PREPARING THE CHICKEN
1. Clean the hen thoroughly, and pluck the hair out if any. Cut slits anywhere on the hen and in a separate pot, pour in water, and let it boil. Once it is boiled you wanna put the hen in the boiling water for like 3 or 4 minutes because it's more like "cleaning it" We call that sroh the hen, and wash it again.
2. Take the hen out and clean the pot, and add water again. Once the water is boiling add in MSG, Bouillon, Sugar, Salt.
3. Cut up some Garlic and add it in the boiling water, and finally add the hen until it's cook.
PREPARING THE RICE
1. Chop up some garlic and oil the pan, let the garlic become golden, in a separate bowl wash the rice twice, and drain it. After draining put the rice into the golden brown garlic and oil and since the water in the hen has flavor already just add that to the pot and let it cook. If you think the water is too much just simply drain a little bit, so the rice won't become some type of porridge, if it become porridge well at least you got comfort food, and If y'all don't know how to cook rice in a pot keep on reading. This ain't no automatic rice cooker around here for this dish.
HOW TO COOK RICE IN A POT
2 cups of rice, AS ALWAYS WASH THE RICE TWICE. Make sure you have a large enough pot for the rice. If not you ain't cut out for cooking sorry. Just kidding.
Add in water, y'all know I gotta go the Asian way so dip the tip of y'all fingers straight down into the pot until they just touch the the rice, and add more water until it reaches the first joint of your finger. That first crease, y'all just can't miss it.
Image Credit: (Dana Veldon) Look I even found a picture for y'all
3. Let it Boil, once you see it's boiling for a good 5 minutes, and quickly reduce the heat and cover the pot to let it simmer. Cook it for 17 minutes if you have a larger amount of serving, then it may take a few more minutes.
4. Once done, Leaving it covered on the stove for a few minutes after it’s tender will allow it to finish absorbing all of the water.
Fun fact: I don't ever count the time or minutes when I'm cooking, I just automatically know when it's done. Don't ask how, it's just I KNOW. I literally had to look up the minutes.
PREPARING THE KHMER SAUCE
( Remember this sauce needs to taste sweet, sour, and salty, a balance of all three)
1. If you have a mortar, get ready to pound some ingredients. Take 6 Thai Chili's without the stem and rinse them. For my momma and I, we like to put 20 Thai Chili, but for y'all I don't know your heat tolerance.
2. Peel 4 garlic, rinse with water and throw it in the mortar
3. Start pounding it, add in sugar, MSG, and fish sauce. When you add the liquid don't pound too hard. You don't want the ingredients to get into your eyes. Don't say I didn't warn y'all.
4. 2 cups of boiling water, add in bouillon and let it simmer.
5. Take out a soup bowl, scrap the pounded ingredients out of the mortar in the bowl, take the flavored water, and add in to the bowl.
6. Add in more fish sauce, vinegar and Sugar.
7. Clean Mortar and pound peanuts, if allergic you don't have to. Garnish with Cilantro and Green Onions
PREPARING THE THAI STYLE SAUCE
( I've included this sauce and maybe y'all be interested in it)
150 g. ginger (strong ginger, as opposed to lesser pungent young ginger)
150 g. garlic (note: I didn’t peel my garlic because I used a certain type of Thai garlic, but if you use normal garlic you should probably peel it before blending so it doesn’t get stuck)
50 g. Thai bird chilies (20 – 30 chilies)
4 stalks of cilantro roots
8 – 10 tbsp. fermented soy bean sauce (เต้าเจี้ยว) – this sauce can be very salty, so better to add less first and then add more. I normally use Healthy Boy brand, but if you can’t find that, you can try Chinese fermented soybean sauce.
6 tbsp. white vinegar
3 tbsp. sugar
1.5 tbsp. dark sweet soy sauce
1 – 2 cups of chicken broth (start with about 1 cup and if it’s too thick, you can add more broth)
Cucumbers to garnish
Cilantro to garnish
Chicken Soup
- If you Have leftover broth from the Hen that you added to your rice then that's great!
Just toss everything on a plate like I did up there. Hope you all love the recipe!
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