Description :

Cha Marik Sach Moun

Crispy yet juicy chicken, pan fried with robust Red Kampot pepper and garlic. Simple and delicious.

Total:     30min (prep 15min)

Style:     Authentic Cambodian

Yield:     4 servings

Level:     Easy

 

*Substitute Chinese broccoli with kale, or spinach

*Substitute chili with red jalapeno or fresh california chili

Ingrédients :

  • 1 tablespoon Red Kampot Pepper (ground)
  • 1 teaspoon sea salt
  • 1 teaspoon palm sugar (shaved)
  • 1 bulb garlic (minced)
  • 1½ pounds boneless skinless chicken thighs (1/2” cubed)
  • 3 tablespoons cooking oil
  • 1 pound Chinese broccoli (de-stem, bite size)*
  • 3 Fresno chili (de-seeded and finely julienned)**

Instructions de recette :

Mix together in bowl: Kampot pepper, salt, palm sugar, garlic, 1 tablespoon oil. Add chicken, mix well and let marinate for 10 minutes.

Heat 1 tablespoon oil on high heat, add Chinese broccoli saute and sprinkle with pinch of salt. Place on a serving platter and set aside.

Heat 1 tablespoons oil on high heat, add marinated chicken; cook until meat is done to your preference (at least 8 minutes). Turn off the heat and toss in the red chili.

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