This is Cambodian cuisine. The most interesting thing is that the list of products is not much different from our list, so the chicken can be quickly cooked and boast of the recipe:)
- 1 tsp. of bitter peppercorn-black, white peas that you will find
- 6 cloves garlic, cut into 4 pieces
- 60 ml soy mushroom sauce
- 2 tbsp sugar
- olive oil (or other vegetable)
- sea salt
- 2 chickens or chicken, cut in half
- a bunch of fresh cilantro
for the sauce:
- 1 tbsp. freshly ground pepper
- 1 1/2 tbsp. sea salt
- 2 limes, cut in half
Grind the peppercorns in a mortar. Add garlic and grind to a paste state. Mix with mushroom soy sauce, sugar, oil and 1 tsp salt.
Wash and dry the chicken. Rub with marinade and place on a baking sheet. Cover with cling film and send to rest in the refrigerator for an hour. In a grill pan or better on coals, fry for 15 minutes on each side, until a confident ruddy crust. Cut, check readiness. If necessary, fry.
Serve with cilantro. For the sauce, mix salt with pepper, dilute with lime sauce. They water the chicken or dip it into the sauce.
for the sauce:
- 1 tbsp. freshly ground pepper
- 1 1/2 tbsp. sea salt
- 2 limes, cut in half
Grind the peppercorns in a mortar. Add garlic and grind to a paste state. Mix with mushroom soy sauce, sugar, oil and 1 tsp salt.
Wash and dry the chicken. Rub with marinade and place on a baking sheet. Cover with cling film and send to rest in the refrigerator for an hour. In a grill pan or better on coals, fry for 15 minutes on each side, until a confident ruddy crust. Cut, check readiness. If necessary, fry.
Serve with cilantro. For the sauce, mix salt with pepper, dilute with lime sauce. They water the chicken or dip it into the sauce.
