Recipe Archives->Asian Sea->Stirfry Chicken 02

Cambodian Stir-Fried Chicken with Ginger (Sach Mon Chha Khnhei)
Serves 4

1 inch piece of fresh ginger root, peeled and shredded
Salt
2 tablespoons pork fat or vegetable oil
2 garlic cloves, peeled and chopped
4 chicken thighs, chopped into 1 inch squares
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon water
2 scallions cut into 2 inch pieces
Coriander leaves or parsley sprigs to garnish

Sprinkle the ginger with a little salt, leave to stand for a few
min., then squeeze and discard the liquid. Rinse the ginger with
the water and squeeze the liquid out again.  Heat the pork fat or
oil in a frying pan.  Add the ginger and stir-fry for 1 min., then
add the chicken. Stir in the remaining ingredients, except scallions,
then cover and cook over moderate heat for 10 min. or until the
chicken is completely cooked. Stir in the scallions.  Transfer to
a serving dish and garnish with coriander and parsley. Serve hot
with rice.

Printable version: stirfry-chicken02.txt.