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Cambodian Grilled Chicken with Jade Rice

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Time40 Min
DifficultyDifficult
Serves1

The Cambodian food is commonly stereotyped to be like Thai or Vietnamese and it is often overlooked. But the food is making a comeback after Khmer Rouge almost destroyed many of their recipes that had been passed down through many generations. Out of the many ancient dishes that are popular in Cambodia, the Cambodian grilled chicken with Jade rice recipe is one of the most favourites. The Cambodi ... an grilled chicken, also known as the Mann Oeng K’tem Sor, is a very popular dish that existed many centuries ago. The stone walls of Cambodia’s Bayon temple, built during the 12th century, depicts a series of pictures including army supply trains, field kitchens, encampments, and even Asian Barbecue! The picture specifically shows chicken and other meats placed over pyramid-fire, and 900 years later, you can see many people prepare Cambodian Grilled chicken with jade rice at home exactly as it was done during the Khmer empire! The Cambodian grilled chicken dish’s recipe may look very complicated but the dish is very simple and does not take a lot of your time. The dish makes a wonderful lunch or dinner and the exotic dish can be made for special occasions! You can make the dish whenever you want since the Cambodian grilled chicken with jade rice’s ingredients can be easily found at the nearest store. You and your family will surely love this dish so why not choose this exotic Cambodian grilled chicken with jade rice, restaurant-style, a recipe for your next weekend experiment.

Nutrition Info. (per serving)

ProteinFatCarbsFibre491 Cal491 Cal491 Cal491 Cal
  • 39gProtein
  • 13gFat
  • 51gCarbs
  • 9gFibre

Ingredients

Fruits & Vegetables

Onion

Onion

2 small pieces

Ginger

Ginger

5 small pieces

Kafir Lime Leaf

Kafir Lime Leaf

2 leafs

Haricot Bean

Haricot Bean

7 units

Bok Choy

Bok Choy

1 unit

Zucchini Green

Zucchini Green

1 small piece

Baby Corn Peeled

Baby Corn Peeled

1 unit

Carrot-regular

Carrot-regular

1 unit

Sweet Potato

Sweet Potato

1 large piece

Spring Onion

Spring Onion

4.5 units

Capsicum Green-regular

Capsicum Green-regular

2 small pieces

Red Cabbage

Red Cabbage

1 leaf

Parsley

Parsley

2 leafs

Pineapple

Pineapple

0.33 cups

Zucchini Yellow

Zucchini Yellow

1 small piece

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Dry Grocery

Salt

Salt

1.75 teaspoons

Aromat Powder

Aromat Powder

1.25 teaspoons

Brown Basmati Rice

Brown Basmati Rice

2 tablespoons

Peanut (with Skin)

Peanut (with Skin)

1 teaspoon

Sesame White (til)

Sesame White (til)

0.5 teaspoons

Sunflower Seeds

Sunflower Seeds

0.5 teaspoons

Pumpkin Seed

Pumpkin Seed

0.5 teaspoons

Refined Oil

Refined Oil

1 teaspoon

Veg Oyster Sauce

Veg Oyster Sauce

1 teaspoon

Light Soy Sauce

Light Soy Sauce

1.5 teaspoons

Dark Soy Sauce

Dark Soy Sauce

0.5 teaspoons

Sesame Oil

Sesame Oil

0.5 teaspoons

Other

Garlic

Garlic

4.5 pieces

Red Chillies

Red Chillies

2 units

Coconut Milk

Coconut Milk

1 teaspoon

Red Thai Curry Paste

Red Thai Curry Paste

1.5 teaspoons

Water

Water

1.5 glasses

Pepper

Pepper

0.75 teaspoons

Coriander Leaves

Coriander Leaves

4 leafs

Lemon Juice

Lemon Juice

1 teaspoon

Directions
1
In a bowl add Chicken Breast, minced Ginger, Garlic, Kaffir Lime, fresh Red Chilli, Aromat Powder, Salt, Coconut Milk, mix properly and keep it overnight for marinate
2
In a bowl, add Water, Brown Rice and soak for 24 min.
3
In a heavy bottom vessel, add Water, Salt, Rice and cook till soft. Strain and remove the rice to a container and keep aside.
4
In a heavy bottom vessel, bring Water to boil and add dices Haricot Beans, Bok Choy, Green Zucchini, blanch it properly. Place in a bowl and keep aside.
5
Boil Water in a heavy bottom vessel, add diamond cut Baby Corn, Haricot Beans, Carrots and blanch properly.
6
In a heavy bottom vessel, add Water, Salt , Sweet Potato with skin bring to boil.
7
Once tender take out the sweet potato, remove the skin and cut into rough dices and place in a blender, add Water and make a smooth paste.
8
Remove to a bowl and keep aside.
9
In a baking tray, add Peanuts and place in an oven for roasting and remove the skin and set aside.
10
Heat a pan, add Sesame Seeds, Pumpkin Seeds, Sunflower Seeds and toast properly.
11
Remove to a bowl and add above roasted deskin peanut. Toss well and keep aside.
12
Heat Oil in a pan. Add chopped Ginger, Onions and sauté till fragrant.
13
Add chopped Red Chilli, Oyster Sauce, Light Soy, Dark Soy and sauté.
14
Add Salt, Pepper, Aromat Powder, Water, Sweet Potato Paste and bring to boil.
15
Remove to a bowl and garnish with chopped Coriander and Spring Onions.
16
Heat Oil in a pan. Add minced Ginger, Garlic and sauté till fragrant.
17
Add diced Green Pepper and blanched vegetables(Haricot Beans, Bok Choy, Green Zucchini ) and sauté till soft.
18
Add Rice, Salt, Pepper, Aromat Powder, and toss till hot.
19
Sprinkle Water on top and toss.
20
Remove to a bowl and garnish with Spring Onion.
21
Heat Oil in grill and place the marinated Chicken and grill both the side.
22
Remove to a plate and make a slice.
23
In a bowl, add julienne cut Carrots, Red Cabbage, minced Parsley, Garnish mix, Lemon juice.
24
Mix properly and keep aside.
25
In a bowl, add diced Pineapple, chopped Red Chilli, Coriander and Salt.
26
Mix properly and keep aside.
27
Heat Oil in a pan. Add minced Ginger, Garlic, fresh Red Chillies, Onions and sauté till fragrant.
28
Add diamond cut Green Pepper, Yellow Zucchini, blanched Vegetables and sauté till soft.
29
Add Light Soy, Aromat Powder, Salt, Pepper, chopped Spring Onions and toss till tender.
30
Remove to a serving bowl.
31
In a serving bowl, place the Ginger Soy Sauce in base.
32
Then top with Jade Fried Rice and place the Cambodian Grilled Chicken on top.
33
Serve Cambodian Grilled Chicken with Rice, Salt Pepper Veg, Pineapple Coriander Salad, Red Cabbage Salad.

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We hope you had fun making it! Enjoy the meal.

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