There is no fire like passion, No crime like hatred, No sorrow like separation, No sickness like hunger, And no joy like the joy of freedom. Buddha Dhammapada.

The fragrance of sandalwood and rosebay, Does not travel far. But the fragrance of virtue, Rises to the heavens. Buddha Dhammapada.

Tuesday, January 18, 2011

Stir-Fried Chicken With Ginger (Chhar Knhei Sach Marnn)

This is one of my favorite food. I got recipe from my father who is very good at cooking (he's not a cook but loved cooking though his real profession's engineering); as I remember, I was 9 years old at that time. This recipe has always reminded me of my childhood (the time I was my dad's assistant in our small lovely kitchen, listened to the nice music from an old radio while cooking, during 90s what music that we often heard playing on radio are the music of 60s and those are real music not like now). I believe there are so many things that passed already but are still the nice memories which always stay with us anytime and anywhere, and the importance it makes us happy again whenever we think of it. It's simple but delicious for sure. 

Recipe for Two persons:
Ingredients: 100g of  Ginger (choose the young one), 10g of Spring Onion, 500g of Chicken breast, 5cloves of Garlic, 5sp of Oil, 1tsp of Salt, and 2tsp of Sugar.

1. Slice Chicken breast into pieces as size of Basil leaf,  not too thick or thin. Peel out the skin of Ginger then slice it into small pieces and very thin (strips). Cut Spring Onion into pieces (3cm long), & mince the garlic.

2. Heat up frying pan then pure the oil that you prepared in, after the oil hot put the minced garlic in for 10 seconds then put ginger strips and fry it together till become a bit light brown color to have nice smell (not too brown, otherwise it will have bitter burnt taste). Then put chicken in and stir it well, after that cover for 5 minutes.  

3. Start to put salt and sugar in, and stir it for awhile then taste weather it's sweet and salted as you want or not (add extra salt or sugar up to you flavor). And last, put the spring onion in and mix it well  for a second then ready to serve.

Note: This food is served with steamed rice (recommended, Jusmine rice).

Language Tip: English =) Khmer 

Chicken = Sach Marnn
Chop = Pus
Garlic = Khtoem Sor
Ginger = Knhei
Fry = Chhar
Oil = Preng Chhar
Peel = Bork
Salt = Om Berl
Sugar = Skor Sor
Slice = Chit
Spring Onion = Sloek Khtoem