Chha kh'nhei
Cambodian stir fry dish
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Media: Cha kh'nhei
Cha kh'nhei (Khmer: ឆាខ្ញី) is a Cambodian stir fry dish made from meat (usually chicken, eel, or frog) and ginger root flavoured with black pepper, garlic,[1] soy sauce and palm sugar, and garnished with holy basil leaves. The ginger root is peeled, cut into matchstick size pieces, and cooked very briefly to retain its strong flavour and crunchy texture.[2]
It is recommended to use firm young ginger, which doesn't have a tough and stringy texture. Garlic is cooked in a wok until golden before adding and stir-frying meat and finally adding sauce, sugar and julienned ginger.[3]
References
- ^ Philpott, Don (2016-10-20). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield. ISBN 978-1-4422-6804-3.
- ^ Rivière, Joannès (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 65. ISBN 978-0-794-65039-1.
- ^ Alford, Jeffrey; Duguid, Naomi (2000). Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. Workman Publishing Company. p. 219. ISBN 978-1579-6511-4-5.
External links
Media related to Category:Cha kh'nhei at Wikimedia Commons
- How To Transform Chicken With Ginger. 22 January 2022. StoryBites
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