TEMPLATE - Multi-Step Recipe

"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:

  1. Clean the chicken thoroughly, removing any excess fat and giblets. Pat it dry with paper towels.
  2. 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.
  3. 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:

  1. Preheat the oven to 350°F (180°C).
  2. Place the marinated chicken on a roasting rack in a baking dish. Drizzle with vegetable oil.
  3. 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.
  4. Once cooked, remove the chicken from the oven and let it rest for a few minutes before carving.

 

Prepare the Rice:

  1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
  2. In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and shallot, and sauté until fragrant.
  3. Add the rinsed rice to the saucepan and stir to coat the grains with the oil and aromatics.
  4. 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:

  1. 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:

  1. Carve the roasted chicken into serving pieces.
  2. Serve the chicken alongside the cooked jasmine rice.
  3. Garnish with chopped cilantro if desired.
  4. Serve the dipping sauce on the side.
  5. 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.

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