Top 5 Khmer Chicken Dishes Worth Trying

With a myriad of flavors and diverse cooking methods, Cambodian cuisine is a captivating tapestry of culinary delights. Among the array of dishes that grace the tables of the “Land of Temples,” chicken holds a prominent place alongside fish. If you’re a fan of chicken-based dishes, then you’re in for a treat with our exploration of the Top 5 Khmer Chicken Dishes.

Cambodian Grilled Chicken (Mann Oeng K’tem Sor, Marech)

Mann Oeng K’tem Sor, also known as Cambodian Grilled Chicken, is a culinary masterpiece that showcases the vibrant flavors of traditional Cambodian barbecue. This mouthwatering dish is characterized by tender chicken marinated in a flavorful blend of garlic, sugar, soy sauce, and fish sauce, resulting in a perfect balance of sweet, savory, and umami notes.

Cooking Mann Oeng K’tem Sor, also known as Cambodian Grilled Chicken, is a straightforward process that yields mouthwatering results. Follow these five simple steps:

Prepare the chicken by spatchcocking it—removing the backbone and flattening the bird. Make deep slashes across the thighs and legs to allow for even cooking and seasoning absorption.
Create a marinade by pounding garlic, sugar, salt, soy sauce, and fish sauce into a paste. Rub the marinade all over the chicken, ensuring it penetrates into the slashes. Marinate the chicken for 1 to 4 hours in the refrigerator.
Prepare the glaze by heating oil and garlic in a saucepan. Add annatto seeds or paprika and cook until fragrant. Strain the oil and garlic mixture to create the glaze.
Grill the marinated chicken over medium heat, turning occasionally, until golden brown and cooked through, approximately 12 to 20 minutes per side.
During the last 10 minutes of grilling, brush the chicken with the glaze for a flavorful finish. Serve hot with a squeeze of lime juice and a side of dipping sauce for a truly authentic Cambodian dining experience.

Served with a squeeze of lime juice and a side of dipping sauce, Cambodian Grilled Chicken is a versatile dish that can be enjoyed on its own or paired with rice and fresh vegetables for a complete meal. With its bold flavors and satisfying appeal, Mann Oeng K’tem Sor is a beloved favorite among Cambodians and visitors alike, offering a taste of authentic Khmer cuisine that is simply unforgettable.

Borbor Sach Moun: Savory Chicken Rice Porridge

Borbor Sach Moun, a savory chicken rice porridge, stands as a testament to the simplicity and heartiness of Cambodian cuisine. This comforting dish, often found in street food stalls and restaurants across Cambodia, offers a warm and nourishing meal that is both delicious and satisfying.

At its core, Borbor Sach Moun is a humble yet flavorful combination of chicken meat, rice, and an assortment of local herbs and spices. The dish begins with the boiling of chicken bones to create a rich and flavorful broth. Once the broth is infused with the essence of the chicken, rice is added and simmered until it reaches a creamy consistency.

The magic of Borbor Sach Moun lies in its simplicity. Despite its minimal ingredients, the dish boasts a depth of flavor that is characteristic of Cambodian cuisine. Fragrant Jasmine rice, known for its subtle aroma and delicate texture, is the preferred choice for creating the perfect porridge base. This, combined with tender shredded chicken, creates a harmonious blend of textures and flavors.

To elevate the dish to new heights, Borbor Sach Moun is typically seasoned with a variety of aromatic herbs and spices. Freshly ground Kampot pepper adds a subtle heat, while thinly sliced ginger and chopped green onions lend a refreshing bite. A mix of fried garlic and shallots provides a crunchy texture and savory depth to the dish, making each spoonful a delight for the senses.

Cha Kroeung Sach Moan: Lemongrass Chicken Stir-Fry

The delectable dish known as Lemongrass Chicken Stir-Fry, or Cha Kroeung Sach Moan, perfectly captures the vivid tastes of Cambodian cuisine. Tender chicken marinated in a fragrant mixture of lemongrass, galangal, kaffir lime leaves, garlic, and shallots creates a powerful and invigorating symphony of flavors in this delicious stir-fry.

To prepare Cha Kroeung Sach Moan, just take these easy steps:

Marinate sliced chicken in the lemongrass paste for maximum flavor infusion.
Stir-fry the marinated chicken until it is cooked through and aromatic.
Add Cambodian white pepper and fresh chilies for a hint of spice, if desired.
Serve the Lemongrass Chicken Stir-Fry hot with steamed rice for a satisfying meal.

This quick and easy dish is perfect for busy weeknights or lazy weekends when you crave a taste of authentic Cambodian cuisine.

Somlar Kari Saek Mouan: Chicken Red Curry

A popular meal in Cambodia, Somlar Kari Saek Mouan (also called Chicken Red Curry) is a well-balanced combination of spicy spices and smooth coconut milk. With its mouthwatering blend of savory, spicy, and creamy flavors, this rich and fragrant curry is a monument to the culinary expertise of Cambodian cuisine.

To prepare Somlar Kari Saek Mouan, follow these steps:

Begin by making the Kroeung Kraham, a fragrant paste made from a combination of kaffir lime zest, lemongrass, galangal, turmeric, garlic, shallots, and red peppers for color.
Stir-fry the Kroeung paste until fragrant, then add cubed chicken and coconut milk to create the curry base.
Add vegetables such as potatoes, onions, and green beans to the curry, allowing them to simmer until tender and infused with flavor.
Adjust the seasoning with salt and sugar to balance the flavors, and garnish with fresh herbs such as cilantro or Thai basil for added freshness and aroma.

The outcome is an incredibly flavorful and aromatic Chicken Red Curry that is hearty and filling. Serve it hot with crusty bread or steamed rice for a whole supper that will take you, piece by bite, to the colorful alleys of Cambodia. Somlar Kari Saek Mouan is a dish that will tantalize your taste senses and leave you wanting more, whether it is consumed alone or with loved ones on a chilly night at home.

Samlor Machu Moun: Cambodian Sour Chicken Soup

The delectable and acidic Cambodian Sour Chicken Soup, or Samlor Machu Moun, puts a welcome spin on classic chicken soups. The use of tamarind as a primary ingredient gives this soup its distinctively sour flavor. Tamarind, chicken, and a variety of flavorful herbs and spices combine to make a rich, fulfilling soup that is both energizing and comforting.

To prepare Samlor Machu Moun, follow these simple steps:

Begin by making a flavorful chicken broth by simmering chicken bones with shallots, garlic, ginger, kaffir lime leaves, and tamarind. The tamarind not only lends its distinctive sour taste to the broth but also adds depth and complexity to the flavor profile.
Once the broth is rich and fragrant, add cubed chicken breast and vegetables such as pineapple, tomatoes, or green beans to the soup. These ingredients not only contribute to the overall flavor of the dish but also add texture and visual appeal.
Allow the soup to simmer until the chicken is cooked through and the vegetables are tender. Adjust the seasoning with salt and sugar to balance the sourness of the tamarind.
Serve the Samlor Machu Moun hot with steamed jasmine rice for a comforting and nourishing meal that is sure to warm both body and soul.

People of all ages appreciate Cambodian Sour Chicken Soup for its bright tastes and sourness that makes it pleasant. Samlor Machu Moun’s distinct and fulfilling flavor never fails to please, whether it is served as a cool appetizer on a hot summer’s day or as a hearty dinner on a chilly day.