SACH MOAN ANG (GRILLED CHICKEN AND GARLIC RICE)
Sach Moan Ang is a traditional Cambodian dish known for its succulent grilled chicken. Marinated in a blend of aromatic spices like lemongrass, garlic, and ginger, the chicken is grilled to perfection, imparting a smoky and savory flavor. Served with fresh herbs, pickled vegetables, and a side of tangy 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 |
| 1 | Shallot | 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 |
| 1 | Shallot | Minced |
| 2 tablespoons | Vegetable oil | |
| Salt to taste |
FOR GARNISH AND ACCOMPANIMENTS:
| AMOUNT | INGREDIENT(S) | NOTES |
|---|---|---|
| Cucumber | Sliced | |
| Tomato | Sliced | |
| Fresh herbs such as cilantro or green onion | ||
| Lime wedges | ||
| Chili sauce or Sriracha | Optional |
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 shallot, 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 grill to medium heat.
- Grill the chicken for 45-50 minutes. You can baste the chicken with its juices halfway through cooking for extra flavor.
- Once cooked to a minimum internal temperature of 165 °F (73.9 °C), remove the chicken from the grill 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.
Serve:
- Carve the grilled chicken into serving pieces.
- Serve the chicken alongside the cooked jasmine rice and sliced cucumber and tomato.
- Garnish with fresh herbs and serve with lime wedges and chili sauce or Sriracha on the side.
- Enjoy this delicious and comforting Cambodian Chicken Rice with its tender and flavorful chicken and fragrant jasmine rice! Adjust seasoning and accompaniments according to your taste preferences.
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