cambodian chicken

from nadsa de monteiro, exec chef of the elephant walk in boton, waitham and cambridge. the wsj on 9/2/07 was chock full of goodies. diana and i made this for dinner saturday. we halved the recipe and we were full, without leftovers (david ate too).

bai mouan (classic cambodian chicken and rice) yield:4

1 large clean whole chicken, 4-5 lbs.
1 large peeledwhole yellow onion
2 c jasmine rice
1 1/2 t vegetable oil
4 cloves garlic, smashed and finely chopped
1/2 t each kosher salt and finely ground fresh black pepper

Kampot sauce:
2 1/2 limes, juiced and pulped
8 cloves garlic, grond to a paste with mortar and pestle or in minichopper
3-6 green and red bird's eye or serrano or japapeno peppers to taste, finely chopped
1/2 c fish sauce
3 T sugar

Garnishes:
1/2 small head bibb lettuce, separated, washed, dried, torn into small pieces
1/2 large Englis cucumber, thinly sliced on the bias
1 scallion, sliced diagonally into 1/4 inch
handful of fresh cilantro leaves, washed and dried
1/2 small onion, halved and sliced paper think crosswise
2 T preserved cabbage, called Tianjin (optional) (this we didn't have)

cover chicken with cold water plus one inch in stockpot. add onion, boil, skimming scum, reduce to simmer and cook 50-60 minutes till tender and NOT mushy. remove chicken from broth and store in tightly covered container. reserve and strain broth.

spray cold water over rice in strainer. drain a minute or two, and heat oil, sauteeing garlic till lightly brown, 2-3 minutes, stirring freq to avoid burning. add drained rice and toast, stirring softly to avoid breaking rice, for 3 minutes, till rice becomes mostly opaque. season with s and p, mix, and add 3 1/2 c chicken broth, stirring well. after it boils, reduce heat to minimum and let cook undisturbed for 20-22 minutes, covered tightly.

make the kampot sauce, stirring all ingredients till sugar is dissolved. cover and store in fridge.

reserve one chicken breast for another recipe. skin and debone rest of the chickie, shredding.

arrange garnishes, rice and chicken on a platter. serve with individual bowls of sauce, and bowls of hot broth garnished with thinly sliced onion and cabbage if desired.

With the reserved chicken breast go right ahead and make this next day:

hyuon peng pay (tomato salad with chicken)

finely shredded cooked chicken breast
1 pb fresh plum tomatoes, very thinkly sliced crosswise
1/2 English cucumber, thinkly sliced xwise
1/2 c loosely packed each mint and basil leaves, large leaves torn
1/3 c reserved kampot sauce
thinly sliced green and red bird's eye, serrano or jalapeno peppers, to taste
1/2 c unsalted roasted peanuts, coarsely ground

in large bowl, combine chicken, tomatoes, cukes, herbs. add sauce and chiles. sprinkle w nuts. toss and eat.

and another one she likes:

cha how lang tao nung b'kong (stir fried shrimp with snow peas)

1 lb med shrimp, shelled with tails on and deveined
3 T veg oil
4 garlic cloves, smashed
1 lb snow peas, stemmed and stringed (strung?)
3 T fish sauce
1 1/2 T sugar
1/4 t fresh bl pepper

butterfly the shrimp (cut down the back lengthwise so they will flare open when cooked)

heat oil in 12 in wok or skillet over med high, saute garlic 5-10 sec till golden.

stirring, add shrimp, stir, peas, stir, fish sauce, stir, and sugar. stir some more for 3-5 minutes till shrimp is cooked but not mushy. add pepper. eat.

whew i likey chickie.