The Cambodian Lemongrass Chicken Recipe is a flavourful dish characterised by its vibrant appearance and aromatic ingredients. The Cambodian Lemongrass Chicken Recipe features chicken pieces that are marinated and cooked with a variety of herbs and spices, resulting in a dish that is both visually appealing and full of flavour.
In the Cambodian Lemongrass Chicken Recipe, the chicken is typically cut into bite-sized pieces, which are then marinated in a mixture of lemongrass, garlic, and other seasonings. The lemongrass imparts a distinct citrusy aroma and flavour, which is complemented by the savoury notes of garlic and the slight heat from additional spices. This marinade gives the chicken a golden-brown colour when cooked.
The texture of the Cambodian Lemongrass Chicken Recipe is tender and juicy on the inside with a slightly crisp exterior, thanks to the marinade’s effects during cooking. The chicken pieces are usually pan-fried or grilled, which helps to develop a slightly charred surface while keeping the meat moist and flavorful.
The Cambodian Lemongrass Chicken Recipe is often garnished with fresh herbs, such as cilantro or green onions, adding a pop of colour and an extra layer of flavour. This garnish complements the dish’s main ingredients and enhances its overall presentation.
Served alongside steamed rice or vegetables, the Cambodian Lemongrass Chicken Recipe provides a balanced and satisfying meal. The combination of tender chicken, aromatic lemongrass, and well-seasoned marinade makes this dish a notable example of how simple ingredients can come together to create a delicious and visually appealing meal.
Ingredients For the Cambodian Lemongrass Chicken Recipe
Chicken Thighs
Lemongrass
Garlic
Ginger
Soy Sauce
Fish Sauce
Honey
Vegetable Oil
Black Pepper
Lime Wedges
Cooking Instructions For the Cambodian Lemongrass Chicken Recipe
- Mix the lemongrass, garlic, ginger, soy sauce, fish sauce, honey, vegetable oil, and black pepper in a big bowl and whisk to mix.
- Chop the chicken thighs into small pieces and place them in the marinade. Lightly coat the chicken by tossing it. Marinate in the fridge for at least an hour, or up to eight if you like. Just cover the bowl with plastic wrap.
- In a large skillet or grill pan, heat the oil over medium-high heat until the oil is hot. Brown and cook the marinated chicken for 6 to 8 minutes on each side after adding it to the pan.
- While the chicken is still hot, serve it with lime wedges on the side.
Essiential Ingredients for Cooking Cambodian Food at Home
To truly embrace the essence of Cambodian cuisine at home, it’s important to understand the essential ingredients that form the backbone of this vibrant cooking tradition. Cambodian dishes are all about balance — combining salty, sweet, sour, and bitter flavors in harmony. Below are the key ingredients that make this balance possible, along with how they are used in some traditional recipes.
One of the cornerstones of Cambodian cooking is fish sauce, a pungent yet indispensable condiment that adds saltiness and depth to a variety of dishes. Used much like salt in Western cooking, fish sauce enhances the flavors of soups, stir-fries, and marinades. In Samlor Machu Kroeung (a traditional sour soup), fish sauce is stirred into the broth to provide a rich, savory undertone that balances the sourness of tamarind. Fish sauce also makes its way into dipping sauces, commonly served alongside grilled meats.
Equally important in Cambodian cuisine is palm sugar, a natural sweetener that tempers the saltiness and acidity in many dishes. Extracted from sugar palm trees, this ingredient is used to balance bold flavors. For example, in Amok Trey, a steamed fish curry, palm sugar is mixed with coconut milk, fish sauce, and Kroeung (a Cambodian spice paste) to create a rich, well-rounded flavor profile that melds sweetness with a creamy base. Palm sugar is also essential in desserts like Num Plae Ai, sweet sticky rice balls stuffed with coconut and palm sugar filling.
Lemongrass is a fresh, citrusy herb that gives Cambodian food its distinct brightness. Typically bruised or finely chopped, lemongrass is a key component of Kroeung, a spice paste used in many soups and curries, like Samlor Korko. The herb’s aromatic oils are released when pounded, adding a zesty freshness that balances the heavier flavors of fish sauce and fermented pastes.
In addition to lemongrass, galangal plays a major role in creating Cambodian spice pastes. Although it resembles ginger, galangal has a more peppery, intense flavor that adds depth to dishes. Sliced or grated, it’s commonly used in curries like Samlor Kari (Cambodian red curry), where its sharp, earthy flavor balances out the richness of coconut milk.
Perhaps one of the most unique Cambodian ingredients is prahok, a fermented fish paste that is both divisive and essential. It has a strong, salty flavor and is often used sparingly to avoid overpowering dishes. Prahok is key in Prahok Ktis, a popular dish made by frying the paste with minced pork, coconut milk, and lemongrass, creating a savory, creamy dish that pairs well with fresh vegetables and rice.
Kaffir lime leaves are another aromatic that imparts a citrusy, fragrant note to Cambodian food. These leaves are typically torn or crushed and added to soups, stews, and curries, providing a bright, slightly floral flavor. In dishes like Samlor Machu Yuon (a Vietnamese-style sour soup), the kaffir lime leaves elevate the broth with their distinct aroma.
To create the sour component found in many Cambodian dishes, tamarind paste is often used. Tamarind adds a tangy flavor to soups, sauces, and even dipping condiments. For instance, in Samlor Machu Kroeung, tamarind is combined with lemongrass, prahok, and galangal to give the soup its signature sourness, balanced by the salty fish sauce.
Cambodian food is also known for its vibrant yellow hue in certain curries, thanks to turmeric. Fresh or powdered turmeric lends an earthy, slightly bitter flavor and a bright color to dishes like Amok Trey. The spice is often used in combination with lemongrass and galangal to create a robust curry paste.
Dried shrimp is another common ingredient that adds a concentrated, salty flavor to Cambodian salads, soups, and sauces. Ground or rehydrated, it is used in dishes like Bok L’hong (green papaya salad), where it enhances the dish with its umami notes, complementing the fresh vegetables and tangy dressing.
Finally, coconut milk is essential in many Cambodian curries and soups. Its rich, creamy texture tempers the heat from chili and the tang from tamarind, creating a smooth, luxurious base for dishes like Samlor Kari and Amok Trey. Coconut milk also plays a role in desserts, offering a sweet, creamy balance to ingredients like palm sugar and sticky rice.
These ingredients form the foundation of Cambodian cooking and are key to recreating its unique flavors at home. Whether you’re preparing a rich curry, a tangy soup, or a savory stir-fry, having these essentials on hand will help you achieve the complex, balanced taste that defines Cambodian cuisine.
Best method for cooking Cambodian rice dishes at home?
The best method for cooking Cambodian rice dishes at home involves understanding the type of rice typically used and the traditional techniques that bring out its flavors. Cambodian cuisine commonly features fragrant, long-grain jasmine rice, which is prized for its soft texture and slightly sticky quality when cooked.
Start by rinsing the rice thoroughly under cold water to remove excess starch, which can make the rice too sticky. Use a 1:1.5 rice-to-water ratio to get the perfect texture. For example, for every cup of rice, add 1.5 cups of water. Bring the water and rice to a boil in a heavy-bottomed pot, then reduce the heat to low, cover the pot, and simmer for about 15-18 minutes.
To enhance the flavor, Cambodian home cooks sometimes add pandan leaves or a pinch of salt while cooking the rice. Another popular technique is using a **rice cooker**, which simplifies the process by automatically adjusting the heat and cooking time for perfect results every time.
For more traditional Cambodian rice dishes like **Bai Sach Chrouk** (pork with rice) or **Amok Trey** (steamed fish curry), the rice serves as the perfect base, soaking up all the savory sauces and seasonings. Simple and versatile, properly cooked rice is a staple for any Cambodian meal.
10 Essential Ingredients to Have on Hand for Cooking Cambodian Food at Home
1. Fish Sauce – A fundamental ingredient in Cambodian cooking, fish sauce provides a salty, savory flavor. It’s commonly used in soups, stir-fries, marinades, and dipping sauces to enhance the overall taste of the dish.
2. Palm Sugar – This natural sugar is widely used in Cambodian cuisine for its rich, caramel-like sweetness. It’s key in balancing flavors in curries, sauces, and desserts, complementing the salty and tangy elements.
3. Lemongrass – Lemongrass is used for its bright, citrusy aroma and flavor. It’s typically bruised or chopped finely for use in soups, curries, and grilled dishes, adding a fresh, zesty note.
4. Galangal – Similar to ginger, galangal has a sharper, more peppery taste. It is often sliced or pounded and used in soups, stews, and curry pastes to give a distinct earthy flavor.
5. Prahok (Fermented Fish Paste) – Prahok is a potent, umami-rich paste made from fermented fish, used as a seasoning in soups, stews, and stir-fries. Its bold flavor defines many Cambodian dishes, adding depth and saltiness.
6. Kaffir Lime Leaves – These leaves are fragrant and citrusy, often torn or crushed and added to soups, curries, and stir-fries. They infuse a refreshing aroma and bright flavor into dishes.
7. Tamarind Paste – Tamarind adds a distinct sour note to Cambodian food. It’s often used in soups, dipping sauces, and marinades, providing a tangy contrast to sweet or salty ingredients.
8. Turmeric – Fresh or powdered, turmeric is used for its earthy flavor and vibrant yellow color. It’s essential in Cambodian curries, giving dishes a warm, slightly bitter undertone and a striking appearance.
9. Dried Shrimp – Dried shrimp offer a concentrated salty, umami flavor. They are typically ground or rehydrated and added to salads, soups, and dipping sauces to enhance the savory taste.
10. Coconut Milk – Coconut milk is used to create a creamy base for many Cambodian soups and curries. Its rich, mild flavor helps balance spicy and tangy elements, making it a must-have for traditional dishes.
FAQs for the Cambodian Lemongrass Chicken Recipe
Q: What ingredients are essential for the Cambodian Lemongrass Chicken recipe?/strong>
A: The Cambodian Lemongrass Chicken recipe requires fresh lemongrass, chicken pieces, garlic, and a variety of seasonings including fish sauce, soy sauce, and sometimes lime juice. These ingredients combine to create the dish’s distinctive flavour profile.
Q: Can I use other types of meat in the Cambodian Lemongrass Chicken recipe?/strong>
A: Yes, while the Cambodian Lemongrass Chicken recipe traditionally uses chicken, you can substitute other meats like pork or beef if preferred. Adjust the cooking time according to the type of meat used to ensure it is thoroughly cooked.
Q: How can I adjust the spiciness of the Cambodian Lemongrass Chicken recipe?/strong>
A: To adjust the spiciness of the Cambodian Lemongrass Chicken recipe, modify the amount of chili or hot peppers added to the dish. You can make it milder by using fewer chilies or adjust the heat according to your taste preferences.
Q: What is the best way to store leftovers of the Cambodian Lemongrass Chicken recipe?/strong>
A: To store leftovers of the Cambodian Lemongrass Chicken recipe, place them in an airtight container and refrigerate. The dish can be kept for up to three days. Reheat thoroughly before serving to ensure the chicken is heated evenly.
Q: Can I prepare the Cambodian Lemongrass Chicken recipe in advance?
A: Yes, the Cambodian Lemongrass Chicken recipe can be prepared in advance. Cook the dish ahead of time and store it in the refrigerator. Reheat before serving, making sure to warm it thoroughly to maintain its flavour and texture.
Cambodian Lemongrass Chicken Recipe
Equipment
- large mixing bowl
- Plastic wrap
- Large skillet or grill pan
- Tongs
- cutting board
- Knife
- Measuring Spoons
- whisk
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 stalks lemongrass, tough outer layers removed and thinly sliced
- 4 cloves garlic, minced
- 1 inch piece ginger, peeled and grated
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1/2 black pepper
- Lime wedges, for serving
Instructions
- In a large bowl, whisk together the lemongrass, garlic, ginger, soy sauce, fish sauce, honey, vegetable oil, and black pepper until well combined.
- Cut the chicken thighs into bite-sized pieces and add them to the bowl with the marinade. Toss to coat the chicken evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- When ready to cook, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until browned and cooked through.
- Serve the chicken hot with lime wedges on the side for squeezing over the top.
1 comment
I followed the recipe exactly, and the result was superb!
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