Chha Kdao Sach Moan (Cambodian stir-fried spicy chicken) is a popular dish enjoyed across Cambodia. Packed with flavour and heat, this stir-fried spicy chicken dish is commonly served with a bowl of rice. Your home will be fragrant with the aromas of fresh herbs like lemongrass, kaffir lime leaves, and holy basil (yes, it’s different from Italian basil!).
*FH Cambodia staff recommend purchasing local chicken for better flavour and warn that if you can’t handle the heat, to opt out of the chili peppers. While you won’t find some of these ingredients in your average Canadian grocery store, pop over to your local Asian grocer for these Cambodian ingredients or order online.
INGREDIENTS
• 1 whole chicken or 5 - 6 chicken thighs for an easier, more cost effective option
• 1 – 2 tbsp cooking oil
• 5 – 10 red chilli peppers
• 5 – 7 lemongrass stalks
• 5 – 7 Kaffir lime leaves
• 1 tbsp granulated sugar
• 1⁄2 tsp salt
• 1 inch piece galangal root
• 2 inch piece turmeric root or 2 tsp turmeric powder
• 10 – 15 leaves holy (Tulsi) basil
• 4 garlic cloves
• 6 tbsp tamarind
• 2 tbsp fish paste (prahok) or shrimp paste
• 1 tsp fish sauce
• 1 tsp chicken stock powder
• 1 – 2 tbsp cooking oil
• 5 – 10 red chilli peppers
• 5 – 7 lemongrass stalks
• 5 – 7 Kaffir lime leaves
• 1 tbsp granulated sugar
• 1⁄2 tsp salt
• 1 inch piece galangal root
• 2 inch piece turmeric root or 2 tsp turmeric powder
• 10 – 15 leaves holy (Tulsi) basil
• 4 garlic cloves
• 6 tbsp tamarind
• 2 tbsp fish paste (prahok) or shrimp paste
• 1 tsp fish sauce
• 1 tsp chicken stock powder
INSTRUCTIONS
1. Clean and chop or grate the herbs and spices— lemongrass, lime leaves, galangal, turmeric, garlic, and half of the chilis.
2. Grind the herbs with a large mortar and pestle. (Alternatively, blend in a blender or food processor with a dash of water to create a paste.) Be careful with the turmeric—it stains! Avoid staining by stirring in turmeric after creating the paste.
3. Debone chicken and cut into small pieces. For a more authentic experience, leave the bones in!
4. Prepare rice. Consider making coconut rice by substituting 1⁄3 of your water with coconut milk and adding a squeeze of lime.
5. Heat oil in frying pan or wok for one minute.
6. Add the ground herbs to pan. Add fish oil and paste (skip these ingredients if you do not like fish, as it is quite potent). Stir over medium heat for two minutes.
7. Add chicken and cook on medium heat for about 10 minutes.
8. When chicken is nearly cooked, add salt, sugar, chicken stock powder, and tamarind.
9. Add remaining chopped chili peppers and holy basil and cook for one minute, adding more chili pepper according to your taste and spice tolerance. If you like it sour, add a smidge more tamarind!
2. Grind the herbs with a large mortar and pestle. (Alternatively, blend in a blender or food processor with a dash of water to create a paste.) Be careful with the turmeric—it stains! Avoid staining by stirring in turmeric after creating the paste.
3. Debone chicken and cut into small pieces. For a more authentic experience, leave the bones in!
4. Prepare rice. Consider making coconut rice by substituting 1⁄3 of your water with coconut milk and adding a squeeze of lime.
5. Heat oil in frying pan or wok for one minute.
6. Add the ground herbs to pan. Add fish oil and paste (skip these ingredients if you do not like fish, as it is quite potent). Stir over medium heat for two minutes.
7. Add chicken and cook on medium heat for about 10 minutes.
8. When chicken is nearly cooked, add salt, sugar, chicken stock powder, and tamarind.
9. Add remaining chopped chili peppers and holy basil and cook for one minute, adding more chili pepper according to your taste and spice tolerance. If you like it sour, add a smidge more tamarind!
