Cambodian Chicken Ginger (Cha Khnhei) | Recipe 4

Simple and delicious Cambodian chicken ginger.
Ingredients:
1 lb of ginger = ~4 cups, shredded
~3 lbs of chicken thigh
6 cloves of garlic (minced)
(optional) green onions
(optional) gizzards
Sauce Ingredients:
2 spoonful of oyster sauce
2 tsp of granulated chicken flavor soup base mix
1 tsp of chicken flavor broth mix
3 tsp of sugar
~1.5 tbsp of water
Instructions:
1. Shred the ginger, mince the garlic, and cut the chicken into small bite-size pieces.
2. On medium to high heat, add oil and the minced garlic. Let the garlic brown for a few seconds.
3. Add the chicken (and gizzards) into the pan. Let it cook for about 15 minutes until most of the liquid evaporates. Stir occasionally.
4. While the meat is cooking, we will prepare the sauce.
5. Combine the oyster sauce, soup base/broth mix, sugar, and water in a small bowl.
5. Pour the sauce in the pan and stir. Make sure the meat is evenly coated.
6. Let the meat cook for about 5 more minutes.
7. Add the ginger and stir. Let the ginger soften for about a minute.
8. Turn off the heat and throw in the green onions.
9. Serve with rice and enjoy!
This recipe serves about 6-10 people. Feel free to cut the recipe in half!
Thank you to my mom for sharing her recipe.
More videos of Cambodian cuisines to come!
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