This is Cambodian cuisine. The most interesting part is that the ingredients are not very different from ours, so you can quickly prepare the chicken and show off this recipe :)
- 1 heaping tsp of peppercorns (black, white, or any you find)
- 6 garlic cloves, cut into 4 pieces
- 60 ml soy mushroom sauce
- 2 tbsp. sugar
- olive oil (or another vegetable oil)
- sea salt
- 2 chickens or one chicken halved
- a bunch of fresh cilantro
for the sauce:
- 1 tbsp. freshly ground pepper
- 1 1/2 tbsp. sea salt
- 2 limes, halved
Crush the peppercorns in a mortar. Add garlic and grind into a paste. Mix with mushroom soy sauce, sugar, oil, and 1 tsp salt.
Wash and pat dry the chickens. Rub them with the marinade and place them in a baking dish. Cover with cling film and let rest in the refrigerator for an hour.
Grill on a grill pan or, even better, over charcoal for 15 minutes on each side, until a nice golden crust forms. Cut to check for doneness. If necessary, continue cooking.
Serve with fresh cilantro. For the sauce, mix salt and pepper, and dilute with lime juice. Use the sauce to drizzle over the chicken or as a dip.
for the sauce:
- 1 tbsp. freshly ground pepper
- 1 1/2 tbsp. sea salt
- 2 limes, halved
Crush the peppercorns in a mortar. Add garlic and grind into a paste. Mix with mushroom soy sauce, sugar, oil, and 1 tsp salt.
Wash and pat dry the chickens. Rub them with the marinade and place them in a baking dish. Cover with cling film and let rest in the refrigerator for an hour.
Grill on a grill pan or, even better, over charcoal for 15 minutes on each side, until a nice golden crust forms. Cut to check for doneness. If necessary, continue cooking.
Serve with fresh cilantro. For the sauce, mix salt and pepper, and dilute with lime juice. Use the sauce to drizzle over the chicken or as a dip.
