Prepare to embark on a mouthwatering journey through the vibrant flavors of Cambodia with this irresistible Chek Cheung Skor chicken recipe. Imagine tender chicken pieces bathed in a luxurious coconut milk marinade, infused with a perfect balance of sweet, salty, and tangy notes that will transport your taste buds straight to the heart of Southeast Asian cuisine. This dish isn't just a meal - it's a culinary adventure that promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Cambodian
Serves: 4 servings
Ingredients
- 1 kg chicken, cut into pieces
- 2 cups coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon lime juice
- Fresh herbs for garnish
Instructions
- Prepare the chicken by thoroughly washing and patting dry the chicken pieces with clean paper towels.
- In a large mixing bowl, combine coconut milk, fish sauce, sugar, salt, and lime juice to create a marinade. Whisk ingredients until fully incorporated.
- Place chicken pieces into the marinade, ensuring each piece is completely coated. Cover and refrigerate for 30 minutes to allow flavors to penetrate the meat.
- Preheat a large heavy-bottomed cooking pot or Dutch oven over medium heat.
- Remove chicken from marinade, reserving the liquid for later use. Gently place chicken pieces into the heated pot, allowing them to brown evenly on all sides.
- Once chicken is golden brown, pour the reserved marinade over the chicken, reducing heat to low.
- Cover the pot and let the chicken simmer slowly, stirring occasionally to prevent sticking, for approximately 45-60 minutes or until chicken is tender and fully cooked.
- Check internal chicken temperature, which should reach 165°F (74°C) to ensure complete cooking.
- Remove from heat and let rest for 5-10 minutes to allow sauce to thicken slightly.
- Garnish with fresh herbs like cilantro or basil before serving hot with steamed rice.
Tips
- For maximum flavor, marinate the chicken for at least 30 minutes, but for an even more intense taste, let it sit in the refrigerator for up to 4 hours.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Pat the chicken dry before browning to achieve a beautiful golden color and develop deeper flavor profiles.
- Don't rush the simmering process - low and slow cooking helps tenderize the meat and allows the marinade to reduce into a rich, flavorful sauce.
- For an authentic touch, use fresh coconut milk if possible, and choose bone-in chicken pieces for extra flavor and juiciness.
- Always use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- Let the dish rest for a few minutes after cooking to allow the sauce to thicken and the flavors to settle.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
