Since I left the rainbow-colored country of Cambodia, I miss many local delicacies. Amok, durian ice cream... But what kept me from thinking most was the heart-to-heart flavor of Kampot black pepper in the last chicken rice meal.
After the first bite, it is not an exaggeration to say that the special fragrance makes the hands of the clock instantly freeze. The pores of the whole body contract, and all nerve wires automatically rush to the taste buds. The thick layers slowly spread, spread, and rolled in my mouth... In order to live up to my title as a "pepper dealer", I decided to reproduce this Southeast Asian cuisine.
Cambodia has a long reputation for spices. Although the seasoning is as wonderful as oil painting, the original chicken is a little too old. So I borrowed a little Cantonese food method to pickle it. It is no exaggeration to say now that this replica was quite successful!
Are you all waiting anxiously? Don't worry, we'll send you the Doujia secret recipe right away.
Cambodia Black Pepper Chicken Rice
Recipe Recommendations
- chicken thighs 2只 约750g
- onion 半只 约100g
- Tricholoma 200g
- lettuce leaves 3片 约10g
- ginger slices 10g
- black pepper 5g
- egg white in 1
- cooking wine 2 teaspoons 10cc
- soy sauce 4 teaspoons 20cc
- soy sauce 2 teaspoons 10cc
- white sugar 1/2茶匙 2.5g
- salt 3g
- medium spice
- braised
- ten minutes
- simple
Steps for Cambodia Black Pepper Chicken Rice
1
All materials. Bone the chicken thighs, wash them, use a kitchen paper towel to drain the water, and cut them into pieces of meat the size of mahjong tiles. All tablespoons and teaspoons mentioned in this recipe are all baking spoons.
2
The chicken pieces are first marinated in Marinated Chicken Mixture A for 30 minutes. Office workers can marinate them before going to bed the first night. After adding the marinade, massage the meat with your hands, and then place it in the refrigerator to chill to make the meat taste better.
3
While the chicken is marinating for the first time, wash the mushrooms, shred the onions, peel the ginger and slice it. Kampot black pepper is dry-baked in a dry pan with low heat, and then cut into shredded pieces. (After comparing the skins of Kampot black pepper, the rolling pin can't move it!)
4
Add marinated chicken mixture B in portions, add flavor by hand, and marinate for another 30 minutes. (Office workers can do this before going to work the next day). After 30 minutes, add 2 tablespoons of salad oil, place it evenly, and marinate for another 10 minutes. (Office workers can add salad oil before frying)
5
When marinating chicken, saute the shredded onions with a little salad oil and add a little salt. Be careful not to fry until soft, and the taste can be slightly light. After frying, serve out for later use.
6
Add 1/3 less salad oil in the pan than usual when cooking. Add the chicken pieces in the hot pan with cool oil and stir fry quickly until the chicken turns faintly white (because there is pickled ingredients, it will not turn completely white. If you find it very white, add soy sauce or pork ribs sauce appropriately to make the final color more beautiful.)
7
Add hot water to the stir-fried chicken. The water is 2/3 of that of the meat. After boiling, skim the foam. If the water is not enough, you can add a little at this time, and then add mushrooms. Add salt and sugar to your taste. After the high heat comes to a boil, turn to low heat for 10 minutes.
8
Turn high heat until the soup is thick. When eating, spread lettuce leaves on a plate, then spread on a layer of fried shredded onions, finally pour in chicken nuggets and mushrooms, sprinkle with black pepper sauce, and eat with rice. It's super cool! A bowl of rice will definitely not be enough to beat it, so dieters should be careful.