From Linda Bladholm's Fork on the Road
MAIN DISH
CAMBODIAN CHICKEN WITH GINGER (Muan Char Khyey)
Similar gingery chicken dishes are found in Thailand and Vietnam.
• 2 tablespoons vegetable oil
• 8 ounces boneless chicken breast or thigh meat, cut into thin strips
• 2 tablespoons oyster sauce
• 2-inch piece fresh ginger, peeled and cut into matchsticks
• 1 teaspoon sugar
• 3 green scallions, chopped into 1-inch pieces
• Freshly ground pepper
In a wok or deep frying pan, heat the oil over medium-high heat and briefly fry the chicken, adding the oyster sauce and turning to coat well. Add the ginger, sugar, onions and pepper to taste, stirring constantly. If the mixture seems dry, add a little water. As soon as the chicken is cooked through, remove from the heat. Serve with rice. Makes 2 servings.
Source: Vatch's Southeast Asian Cookbook by Vatcharin Bhumichitr, (St. Martin's, 1997).
Per serving: 275 calories (55 percent from fat), 16.6 g fat (2.4 g saturated, 4.6 g monounsaturated), 72.5 mg cholesterol, 24.7 g protein, 6 g carbohydrates, 0.7 g fiber, 572 mg sodium.
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