Chicken Char Kreung

Chicken – 250g
Lemongrass – 3 sticks (ដំបង)
Sacred Basil – 200g
Garlic x 3 cloves
Galangal – 50g
Turmeric – 50g
Eggplant – 300g
Red Stew – 3
Shellfish Sauce – 1 tbsp
Salt – squeeze
Sugar – 2 tsp
Stock – 1 tsp
One more Khmer exemplary this week with my Scorch Kreung (or Chaa Kroeung) recipe. This is one of the most fundamental of Cambodian dishes, with the exceedingly significant ‘Kreung’ glue sautéed with meat and vegetables. Simple and tasty, and you can substitute the meat and vegetables for any that you like (or attempt without meat by any means).

Hack lemongrass, turmeric, galangal
Grind in pestle and mortar
Add garlic and keep on crushing
Hack eggplant and chicken
Heat dish, add oil and afterward some kreung
Add chillies
Add chicken and cook until well seared
Add the remainder of the kreung and salt, sugar, stock, and shellfish sauce
Mix well
Add eggplant and water
Add sacred basil and let stew
Serve hot!

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