Cambodian Chicken Amok: A Traditional Delight

Chicken Amok is a beloved traditional Cambodian dish known for its creamy, aromatic, and slightly spicy flavor. This delightful curry-like dish features tender chicken simmered with a rich spice paste, fresh noni leaves, and coconut milk, creating a harmonious blend of flavors that is both exotic and comforting.

Ingredients

🐔 2-3 pieces of chicken breast, diced into cubes
🍃 A large bunch of noni leaves, chopped
🥥 Enough coconut milk to aid blending, plus 1-2 cups for the main dish No Brand Identified
🧄 5-6 cloves of garlic
🧅 2 medium red onions
🫚 1-2 inch piece of galangal, sliced
🌿 2-3 stalks of lemongrass, sliced
🌿 1-inch piece of fresh turmeric, sliced
🌿 4-5 kaffir lime leaves
🌶️ 1-2 tablespoons of chili paste
🌶️ 1-2 teaspoons of chili powder
🧂 Salt
🫘 1-2 tablespoons of soy sauce No Brand Identified
🍗 1-2 teaspoons of chicken powder No Brand Identified
🐟 1-2 tablespoons of fish sauce No Brand Identified
🦪 1-2 tablespoons of oyster sauce No Brand Identified
🍚 1-2 small lumps of palm sugar
🌽 1-2 tablespoons of tapioca starch mixed with coconut milk
🥚 1 large egg
🌶️ Red chili, sliced, for garnish

Instructions

1- Spice Paste Preparation:

• In a SAKA Blender, combine sliced galangal, red onion, garlic, turmeric, and kaffir lime leaves.
• Add enough coconut milk to facilitate blending.
• Blend until forming a smooth yellow-orange paste.

2- Chicken Preparation:

• Dice the chicken breast into bite-sized cubes.

3- Coconut Milk Garnish:

• In a small saucepan, combine coconut milk with palm sugar and tapioca starch.
• Heat over medium on a portable gas stove, stirring until slightly thickened and bubbly. Set aside.

4- Seasoning Chicken Mixture:

• In a large steaming dish, transfer the spice paste.
• Add chili paste, chili powder, salt, soy sauce, chicken powder, fish sauce, and oyster sauce.
• Mix thoroughly until a dark orange-red paste forms.
• Add the diced chicken, ensuring complete coating.

5- Initial Steaming:

• Cover with a clear lid, steam on medium heat until chicken is partially cooked and sauce bubbles.

6- Add Egg and Coconut Milk:

• Uncover, crack one egg into the mixture. Stir to incorporate.
• Add additional coconut milk (thinner consistency) and mix.

7- Final Steaming and Seasoning:

• Continue to steam until the sauce is thick and chicken is cooked through.
• Add more palm sugar and salt to taste. Stir well.

8- Add Noni Leaves:

• Add chopped noni leaves, stirring gently until wilted.

• Serving:

  • Serve hot in a black oval bowl, garnished with red chili slices and the separately prepared coconut milk drizzle.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 350
Proteins: 25g
Fats: 20g
Carbohydrates: 15g
Equipment: Chef's knife, SAKA Blender, small saucepan, portable gas stove, large steaming dish with a clear lid, metal serving spoon

Cooking Tips:

• Fresh Aromatics: Ensure freshness of aromatic ingredients for maximum flavor.
• Coconut Milk Garnish: Use tapioca to maintain a smooth texture.

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Cambodian Chicken Amok