CAMBODIAN BRAISED CHICKEN + EGGS | KAW | CAW | MOE MADE IT

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based option that is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed greens

Dried herbs are more shelf-stable, while mixed greens add freshness.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

Introduce ingredients for the soup base: fish sauce, thin soy sauce, dark soy sauce, coconut water, peppercorn, brown sugar, hard boiled eggs, quail eggs, bamboo shoots, medium onion, green onions, garlic, ginger, and palm sugar.

Boil water in a kettle for later use.

Grate half of the ginger and mix it with coarsely chopped garlic.

Slice the remaining ginger into thin pieces.

Shave palm sugar and mix with brown sugar.

Heat oil in a pan over medium-high heat.

Cut bamboo shoots into long pieces.

Fry the chicken in the hot oil until slightly hard, seasoning with salt.

Caramelize palm sugar in the pan, stirring quickly to avoid burning.

Add garlic and grated ginger to the caramelized sugar and stir.

Add thin soy sauce and dark soy sauce to the pan.

Pour in coconut water and about a liter of water, bringing it to a boil.

Add hard boiled eggs and bamboo shoots to the boiling mixture.

Once boiling, add chopped onions and simmer for about five minutes.

Taste the soup and adjust sweetness with brown sugar if needed.

Add green onions and let cook for a few more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens