Machou chicken

1 Servings

Ingredients

Quantity Ingredient
4 cups Water
2 Boneless, skinless chicken breasts
1 Piece of galanga ('1/4\") dried or frozen OK (sub fresh ginger root if you must)
1 teaspoon Fish oil/sauce (Nam Pla) (up to 2)
3 teaspoons Tamarind soup base or 1 1/2 Tablespoons of tamarind paste
1 Bud of garlic
1 Tom Yam Cube
½ can Chopped pineapple (7oz or 4-5 rings)
¼ cup Diced scallions
1 Diced hot peppers (your choice of variety) or comparable amount of hotsauce (up to 4)
4 Plum tomatos, quartered

Directions

I am enclosing a Cambodian Recipe, called Tamarind Chicken Soup, given to me by our best friend, Chandary. Her mother makes this soup (without measuring, of course), and we experimented (I experimented) to approximate the portions. It is approved by Chandary, so it is authentic. The closest approximation of taste I have found to it is a soup called MACHOU CHICKEN (with pineapple & tomato) at THE CAMBODIAN RESTAURANT, in 1727 Wilson Blvd., Arlington, Virginia. IMHHO, this is THE place you should visit. It's just a few stops from the Mall (THE MALL) in D.C. All asides aside, here is the recipe:

TAMARIND CHICKEN SOUP with Pineapple & tomato Combine water, galanga, tamarind, fish oil, garlic,and tom yam cube. Boil the water. Dice chicken breasts into cubes and add to boiling water. When chicken is cooked (2 minutes average), add diced chiles and/or hot sauce for 30 seconds. Add pineapple, tomato, scallions. Serve to your friends.

Feeds 4 medium hungry people or 2 very hungry people. Serve with jasmine rice and dipping sauces.

If anyone has any other Cambodian recipes, I would be interested in them. I have raided the CH archives and have seen what is there. Any help with this or finding books by Chalie Amatyakul (Cooking Thai, especially), would be greatly appreciated.

Posted to CHILE-HEADS DIGEST V3 #305 by JOHNION@... on Apr 25, 1997

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