I’ve been so busy going out every night with my friend visiting, that it’s been impossible to work on my blog. My backlog of recipes is getting bigger and my experience of making new dishes more exciting.
I’ve noticed though that my photos aren’t coming up on my blog as good as they originally are. There’s too much ‘noise’ coming up in the end photo which I upload onto my blog. I think it’s due to the compression. I’m an absolute beginner with Lightroom (which I use to edit all my pics), never used photoshop (but plan to learn eventually) and no knowledge of photography what so ever. But considering how much time I put into editing the photos its f***** frustrating.
Anyway, here’s my take on a Cambodian dish I’ve had many times and love for it’s simplicity and deliciousness.
ꉻ ꉻ ꉻ
Chicken & Daikon Soup
1 large chicken leg whole
1 chicken wing and drumstick whole
1 daikon cut in to 1 inch pieces
4 pak choi cut into ½ inch pieces-separate stalk and leaf parts
½ large potato cut into 1 inch pieces
1 lemongrass stalk-white part cut into 2 inch strips then crushed lightly
4 Thai red chillies
10 whole black peppers
4 whole cloves
2 kaffir lime leaves
1 inch piece of ginger pounded in a mortar and pestle
4 cloves garlic pounded in a mortar & pestle
1 inch piece of galangal pounded in a mortar & pestle
2 small bunch saw leaf herb cut in to ½ inch pieces
4 small spring onions chopped fine
1½ litre water
4 tablespoons fish sauce
2 level teaspoons sugar
1. Heat the oil in a saucepan (medium high heat) large enough for all of the ingredients and fry the galangal, garlic and ginger for about 1 minute or until starts to brown.
2. Add the water in the saucepan (be careful it will spit!).
3. Now add the shallots, lemongrass, cloves, peppers and chillies. Then the chicken and potatoes go in.
4. Let the water boil and turn the heat down to medium. Add the fish sauce, sugar and salt. Now let simmer covered with lid for about 12-15 minutes.
5. Now add the daikon and let simmer for another 15-20 minutes. Check that the potatoes and daikon are done. If not let simmer a while longer. Taste and adjust with salt to your desired taste. Take off the heat.
6. The chicken should now be done so take out of the soup pot, put on a chopping board and chop into 1 inch pieces or to the size of your liking.
7. Heat some more vegetable oil on a medium high heat in a non-stick or cast iron frying pan.
8. Add the chicken and lime leaves and fry on each side for about 4-5 minutes on each side or until it browns and starts to become crispy. Be careful, will spit again!!
9. Serve the soup garnished with the spring onions and the saw leaf herb and serve with jasmine rice. I find wholegrain better to go with the soup. There’s something to bite (other than the chicken!).
1. You can make this recipe simpler by leaving out the frying chicken part from step 6 onwards. Instead you can just take out the chicken, chop and serve with the soup as a sauce and the chicken laid on top of a plate of rice. This is how you get a similar dish served here. But you do get varying delicious vegetable relishes and sauces to go with it. I plan to learn how to make these and will post them then.
2. Or like I did-add spoon-fulls of rice into the soup and lap up the delicious soup with the chicken on the side to munch on with your fingers. I didn’t put the chicken back into the soup because I didn’t want to lose it’s crispyness!!!
Damn, writing this is making me hungry for this chicken! I made this over a month ago so I definitely don’t have any left. 🙂