BAI MOAN (CAMBODIAN ROASTED CHICKEN RICE)
"Bai Moan" translates to "chicken rice" in Khmer, the official language of Cambodia. It's a simple yet delicious Cambodian dish featuring fragrant rice served with chicken and often accompanied by a flavorful dipping sauce.
Servings: 6
Prep time: 30 minutes
Cook time: 120 minutes
FOR THE CHICKEN:
| AMOUNT | INGREDIENT(S) | NOTES |
|---|---|---|
| 1 | Whole chicken | About 1,5 to 2 kg |
| 3-4 cloves | Garlic | Minced |
| 2 | Shallots | Minced |
| 2 tablespoons | Soy sauce | |
| 1 tablespoon | Fish sauce | |
| 1 tablespoon | Oyster sauce | |
| 1 tablespoon | Sugar | |
| 1 teaspoon | Black pepper | Freshly ground |
| 2 tablespoons | Vegetable oil |
FOR THE RICE:
| AMOUNT | INGREDIENT(S) | NOTES |
|---|---|---|
| 2 cups | Jasmine rice | |
| 3 cups | Chicken broth | |
| 3 cloves | Garlic | Minced |
| 2 | Shallots | Minced |
| 2 tablespoons | Vegetable oil | |
| Salt to taste |
FOR THE DIPPING SAUCE:
| AMOUNT | INGREDIENT(S) | NOTES |
|---|---|---|
| 2 tablespoons | Soy sauce | |
| 2 tablespoons | Lime juice | |
| 1 tablespoon | Sugar | |
| 1-2 cloves | Garlic | Minced |
| 1-2 cloves | Red chilies | Minced (optional for heat) |
| Fresh cilantro | Chopped (optional for garnish) |
Preparation & Tips
Prepare the Chicken:
- Clean the chicken thoroughly, removing any excess fat and giblets. Pat it dry with paper towels.
- In a bowl, mix together minced garlic, minced shallots, soy sauce, fish sauce, oyster sauce, sugar, and freshly ground black pepper to make the marinade.
- Rub the marinade all over the chicken, including inside the cavity. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
Cook the Chicken:
- Preheat the oven to 350°F (180°C).
- Place the marinated chicken on a roasting rack in a baking dish. Drizzle with vegetable oil.
- Roast the chicken in the preheated oven for about 1 to 1.5 hours, or until the chicken is cooked through and the skin is golden brown. You can baste the chicken with its juices halfway through cooking for extra flavor.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before carving.
Prepare the Rice:
- Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and shallot, and sauté until fragrant.
- Add the rinsed rice to the saucepan and stir to coat the grains with the oil and aromatics.
- Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and fluffy. Season with salt to taste.
Prepare the Dipping Sauce:
- In a small bowl, mix together soy sauce, lime juice, sugar, minced garlic, and minced red chilies (if using). Adjust the seasoning to your taste preference.
Serve:
- Carve the roasted chicken into serving pieces.
- Serve the chicken alongside the cooked jasmine rice.
- Garnish with chopped cilantro if desired.
- Serve the dipping sauce on the side.
- Enjoy this comforting and flavorful Cambodian Chicken Rice with its tender chicken, fragrant rice, and zesty dipping sauce! Adjust seasoning and accompaniments according to your taste preferences.
Add comment
Comments