Hot and Spicy Chicken

Cambodia Insight - - TEMPLE TOUR -

In­gre­di­ents For 4 peo­ple

2 Chicken Breasts 5 Cloves of Gar­lic 2 Stalks Lemon Grass 2 or 4 Chillis 2 Shal­lots dash of Soy 6 Kaf­fir Lime Leaves Gar­nish with Spring Onions

Crush or finely slice the gar­lic and fry in a large fry pan with 2 ta­ble­spoons of oil un­til it be­gins to turn golden brown. Add the diced chicken and fry for 2 min­utes.

Add all the other in­gre­di­ents and fry un­til the chicken is cooked, 4 to 5 min­utes.

Serve with boiled rice.

Use more or less chilli to your per­sonal chilli tol­er­ance.

Davy says “this dish is tra­di­tion­ally made with 10 or 20 chill­ies for the Kh­mer pal­ette. It adds a depth of flavour but you may need to work up to that heat”.

Mrs Davy Roberts com­ing up with

an­other de­li­cious meal

Hot and Spicy Chicken

Newspapers in English

Newspapers from Cambodia

© PressReader. All rights reserved.