Chha kh'nhei: Difference between revisions

*Cha kh'nhei*
	Cha kh'nhei with stir-fried chicken, ginger, onion, woodear fungus, steamed rice and a fried egg
Alternative names	chha kh'nhei, cha khnei, cha kney, cha k'nye
Place of origin	Cambodia
Associated cuisine	Cambodian cuisine
Serving temperature	Hot
Main ingredients	ginger root, meat, black pepper, garlic, soy sauce, palm sugar, holy basil leaves
	Media: Cha kh'nhei;

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Cha kh'nhei (Template:Lang-km) is a Cambodian stir fry dish made from meat (usually chicken, eel, or frog) and ginger root flavoured with black pepper, garlic,^[1] soy sauce and palm sugar, and garnished with holy basil leaves. The ginger root is peeled, cut into matchstick size pieces, and cooked very briefly to retain its strong flavour and crunchy texture.^[2]

It is recommended to use firm young ginger, which doesn't have a tough and stringy texture. Garlic is cooked in a wok until golden before adding and stir-frying meat and finally adding sauce, sugar and julienned ginger.^[3]

References

^ Philpott, Don (2016-10-20). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield. ISBN 978-1-4422-6804-3.
^ Rivière, Joannès (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 65. ISBN 978-0-794-65039-1.
^ Alford, Jeffrey; Duguid, Naomi (2000). Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. Workman Publishing Company. p. 219. ISBN 978-1579-6511-4-5.

External links

Media related to Category:Cha kh'nhei at Wikimedia Commons

How To Transform Chicken With Ginger. 22 January 2022. StoryBites

This article about Cambodian cuisine is a stub. You can help Wikipedia by expanding it.

[Philpott-1] Philpott, Don (2016-10-20). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield. ISBN 978-1-4422-6804-3.

[2] Rivière, Joannès (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 65. ISBN 978-0-794-65039-1.

[3] Alford, Jeffrey; Duguid, Naomi (2000). Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. Workman Publishing Company. p. 219. ISBN 978-1579-6511-4-5.

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 | image_alt =
 | caption = ''Cha kh'nhei'' with stir-fried [[chicken]], [[ginger]], [[onion]], [[woodear]] fungus, steamed rice and a fried egg
-| alternate_name = ''chha kh'nhei'', ''cha khnei'', ''cha kney''
+| alternate_name = ''chha kh'nhei'', ''cha khnei'', ''cha kney'', ''cha k'nye''
 | type =
 | course =
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 | no_recipes= false
 }}
-'''''Cha kh'nhei''''' ({{lang-km|ឆាខ្ញី}}) is a [[Cambodian cuisine|Cambodian]] [[Stir frying|stir fry]] dish made from [[meat]] (usually [[chicken]], [[eel]], or [[frog]]) and [[ginger root]] flavoured with [[black pepper]], [[garlic]],<ref name="Philpott">{{Cite book |last=Philpott |first=Don |url=https://books.google.com/books?id=3dIbDQAAQBAJ&pg=PA438 |title=The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings |date=2016-10-20 |publisher=Rowman & Littlefield |isbn=978-1-4422-6804-3}}</ref> [[soy sauce]] and [[palm sugar]], and garnished with [[holy basil]] leaves. The fresh ginger root is peeled, cut into matchstick size pieces, and cooked very briefly to retain its strong flavour and crunchy texture.<ref>{{cite book |last1=Rivière |first1=Joannès |authorlink1=Joannès Rivière |date=2008 |title=Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia |publisher=[[Periplus Editions]] |page=65 |isbn=978-0-794-65039-1}}</ref>
+'''''Cha kh'nhei''''' ({{lang-km|ឆាខ្ញី}}) is a [[Cambodian cuisine|Cambodian]] [[Stir frying|stir fry]] dish made from [[meat]] (usually [[chicken]], [[eel]], or [[frog]]) and [[ginger root]] flavoured with [[black pepper]], [[garlic]],<ref name="Philpott">{{Cite book |last=Philpott |first=Don |url=https://books.google.com/books?id=3dIbDQAAQBAJ&pg=PA438 |title=The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings |date=2016-10-20 |publisher=Rowman & Littlefield |isbn=978-1-4422-6804-3}}</ref> [[soy sauce]] and [[palm sugar]], and garnished with [[holy basil]] leaves. The ginger root is peeled, cut into matchstick size pieces, and cooked very briefly to retain its strong flavour and crunchy texture.<ref>{{cite book |last1=Rivière |first1=Joannès |authorlink1=Joannès Rivière |date=2008 |title=Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia |publisher=[[Periplus Editions]] |page=65 |isbn=978-0-794-65039-1}}</ref>
+It is recommended to use firm young ginger, which doesn't have a tough and stringy texture. Garlic is cooked in a [[wok]] until golden before adding and stir-frying meat and finally adding sauce, sugar and [[julienning|julienned]] ginger.<ref>{{cite book |last1=Alford |first1=Jeffrey |author-link1=Jeffrey Alford |last2=Duguid |first2=Naomi |author-link2=Naomi Duguid |title=Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia |publisher=[[Workman Publishing Company]] |year=2000 |page=219 |isbn=978-1579-6511-4-5}}</ref>
 == References ==

v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Khmom ang Kola noodles Phahut Samlor kako Samlor ktis Samlor machu Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Neorm svay Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Cha houy teuk Chek ktis Kralan Nataing Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num pom Sankya lapov Poat dot Trei ngeat ovlek Vawee
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine