Welcome to our traditional cooking recipe! Cha Kchey is the other type of stit-fry commonly cooked in Cambodian. Cha Kchey also translates as ginger chicken fry is provided a fragranced using pounded green onion for color, crunch, and a mild onion flavor to an endless variety of dishes, lime for sourness, and ginger for fragrance and spicy.

You will find quick versions of this fry in many local restaurants, but the best ones have been cooked and simmered over charcoal for hours and often contain tripe, which provides texture and a mild flavor servings with rice. Well, I do aware that not everyone can eat and adapt to the smell of ginger, but I hope you also enjoy this blog too.

INGREDIENTS ✍️

• Ginger
• Chicken
• Oysters sauce
• Green onion
• Garlic
• Seasoning🧂(sugar, salt, garlic powder, fish sauce and soup powder)

Step 1

Now, fry the garlic. My shortcut is to use whole peeled garlic in vacuum-sealed bags. (I purchase the garlic at local market. It’s usually stocked in the produce section by the seller. This convenience item saves a bit of time not having to peel the cloves. This step we fry the whole garlic with olive oil until they all turn brown.

Step 2

Stir-fry the chicken. This chicken stir fry is about as easy as it gets. It starts with some cubed chicken breast, although chicken thighs also work well. I like to start with the chicken when I’m making a stir fry because as they brown, they create a layer of flavor in the skillet. We stir fry with garlic for 2-3 minutes.

Step 3

Pour some water. You need to add 1 to 3 tablespoons of water and cover the frying pan/wok with a lid to cook these vegetables. If you don't steam them (and don't have enough oil to borderline deep fry them), they will burn while still remaining raw inside.

Step 4

Add seasoning. To replace fish stock in a recipe, combine one teaspoon of fish sauce with a cup of water or vegetable stock. Pour them into the cooking skillet. Next, add sugar and salt. You can use the amount of sugar and salt them you prefer make sure than you don’t put more than 2 tablespoon of salt before it will make our recipe salty.

Step 5

Stirring with oysters sauce. Oyster sauce can easily replace soy sauce in most Cambodian stir-fry recipes, as it has a similar savory flavor. However, oyster sauce is slightly thicker and would not be a good substitute for dishes that require the thin consistency of fish sauce. One option is to add a little water to oyster sauce to make it thinner. This time continue to stir all the ingredients together again and again until the chicken is truly cooked. Add the remainder of your ingredients and keep stirring. If you stop stirring, you run the risk of the dish being overcooked or burned.

Step 6

Add ginger. This ginger is already chopped. If you prepare it by yourself, use Young ginger has such thin skin, you don't need to peel it at all. Cut it into the size that you prefer. The more it thinner, the more it delicious. Then, pour all of them into the skillet and stir. The same as ginger, we cut the green onion into a small piece and put it into the cooking skillet at the same time. As this is the last step of our cooking, we have to taste it with spoon to make sure everything is okay.

Cha Kchey is a popular and known as a comfort food for each family meal. Cambodian usually serve it with steamed rice and fresh vegetables with adding some chili sauce to make it more spicy. I have prepared this recipe for a several time and my family love it.