Peppered chicken and ginger (Cha Mouan Khnyei)

Preparation: 5 mins
Cooking: 15 mins
Complexity: easy
Serves: 4


  • 1 kg chicken thighs cut into bite size
  • 1 cup fresh ginger cut into matchsticks
  • 1 large brown onion cut into thin wedges
  • 2 stalks green onion cut into 1 inches (optional)
  • 2 garlic cloves chopped finely
  • ½ tsp ground black or Kampot pepper
  • 1 tbsp fish sauce
  • 1 tbsp raw sugar
  • ½ tsp salt
  • ½ cup water
  • 2 tbsp vegetable oil


  1. In a hot pan or wok add oil, garlic and ginger. Fry until golden brown for 2 mins. Remove from pan and set aside.
  2. Add the chicken and cook for 5 mins.
  3. Season with fish sauce, sugar, salt and pour water. Simmer until the chicken is tender and the water is evaporated to a dry consistency.
  4. To the pan add the garlic, ginger, pepper and onion. Stir to combine all ingredients on low heat for 1 min.


  • Serve with steamed rice.
  • Substitute the chicken with pork ribs, beef or liver.

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