Best Moan Dut Khnao Kchei Baked Chicken With Young Jackfruit Recipes

MOAN DUT KHNAO KCHEI (BAKED CHICKEN WITH YOUNG JACKFRUIT)

Moan Dut Khnao Kchei (Baked Chicken With Young Jackfruit) image

This family-style Cambodian dinner is fragrant and hearty, with easy-to-prepare dipping sauces that make every bite a little different. If you're in the U.S., you may need to call around to your local South Asian and Chinese grocers to find young jackfruit. But once you have your ingredients, you mostly just need to chop to get this Cambodian dinner on the table. The chef Rotanak Ros, the author of "Nhum: Recipes from a Cambodian Kitchen" (Rotanak Food Media, 2019), said this dish was a special one: "People raise chickens to sell, not to eat," she said, speaking of villages where she conducts research. "The money from one chicken can feed the whole family, at least, for three days." To kill a chicken, then, is to honor a guest.

Provided by Amelia Nierenberg

Categories dinner, lunch, poultry, salads and dressings, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 tablespoons soy sauce
1 1/2 teaspoons palm sugar (or brown sugar)
1 teaspoon kosher salt
1 whole (4- to 5-pound) free-range chicken
1 (4-pound) young jackfruit (or 1/2 pound brussels sprouts; see Tip)
1 cup canola oil or other neutral cooking oil
2 lemongrass stalks (optional), base and tips trimmed, stalks cut into 3-inch segments
10 fresh makrut lime leaves
1 to 3 fresh red or bird's-eye chiles, finely chopped
3 garlic cloves, finely chopped
2 1/2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 tablespoon minced shallots (optional)
1 tablespoon minced lemongrass (optional)
1 tablespoon whole black Kampot peppercorns
1 1/2 tablespoons sea salt
2 tablespoons fresh lime juice
Lettuce leaves
Mint leaves
Thai basil
1 cucumber

Steps:

Prepare the chicken: In a large bowl, whisk soy sauce, palm sugar and salt until dissolved. Rub the marinade on the chicken and let it rest for 10 minutes, flipping halfway through. Reserve any liquid that drains from the chicken for later.
Cut the jackfruit: Using a paring knife, peel the skin from the jackfruit. Remove the core, then cut the meat into 1-inch cubes. Set aside.
Pour the oil into a Dutch oven or another large, heavy-lidded pot, and heat over medium-high.
Lay the chicken in the hot oil, breast-side down, taking care not to burn yourself. Let it rest for 3 to 5 minutes, until browned underneath. Using tongs, turn it over to brown the top, then rotate as needed until the chicken is brown all over.
Once the chicken is browned, remove it from the pot and place it on a cooling rack, with a pan below to catch the juices. Then, add the jackfruit to the oil to brown, about 5 minutes.
As the jackfruit cooks, use the broad side of a cleaver (or a pestle, or the dull edge of a chef's knife flipped upside down) and pound the lemongrass flat to release flavors. Stuff most of it inside the chicken, setting aside a few pieces to add to the broth.
When the jackfruit is browned, pour out the oil. Wipe out the pot, if needed, then place the chicken and jackfruit back into the pot. Add the reserved marinade liquid, 1/2 cup water, the makrut lime leaves and the rest of the pounded lemongrass. Cover the pot and let it steam over medium-low heat until juices run clear, about 45 minutes to 1 hour.
Prepare the sweet-and-sour sauce: In a medium bowl, stir the chile, garlic, sugar, fish sauce, lime juice and salt until the sugar and salt are dissolved. If you'd like, add shallots and lemongrass.
Prepare the black Kampot pepper sauce: Heat the peppercorns and salt in a small skillet over medium heat until the peppercorns start releasing their fragrance. Then, grind them finely by hand with a mortar and pestle or in an electric spice grinder. In a small bowl, mix them with the lime juice.
Prepare for serving: Wash and dry whole lettuce leaves, mint and Thai basil. Slice the cucumber into thin medallions. Arrange each in individual bowls.
When the chicken is done, remove the bird and jackfruit using a slotted spoon and add to a large serving bowl. (Any leftover sauce makes a good dip for grilled meat or seafood.)
To serve, set out the dipping sauces and crudités with the chicken and jackfruit. (The chicken is traditionally served whole, but, if you'd like to cut it into pieces before serving, you can do so.) This is a communal meal. Make little pockets out of the lettuce and combine with different combinations of chicken, jackfruit, herbs and sauces to your liking.

"CHICKEN" MADE WITH JACKFRUIT RECIPE BY TASTY

This popcorn chicken recipe is perfect for someone that is vegan and misses that juicy, crunchy burst of flavor they get from popcorn chicken OR someone who is trying to eat more plant based and doesn't want to give up what they love.

Provided by Merle O'Neal

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 cups warm water
1 vegetable bouillon cube
2 cans jackfruit, 15 ounce (425 G) cans
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
2 teaspoons paprika
½ teaspoon smoked paprika
⅛ teaspoon cayenne
1 teaspoon ground black pepper
2 teaspoons kosher salt, divided, plus more to taste
2 cups canola oil, for frying
1 cup unsweetened non-dairy milk
1 tablespoon apple cider vinegar
1 ½ cups all purpose flour, divided
½ teaspoon baking soda
2 tablespoons cornstarch

Steps:

In a medium bowl, combine the warm water and bouillon cube and whisk to dissolve the bouillon.
Drain the jackfruit and rinse under cold water. Remove any seed pods and discard. Add the jackfruit to the bowl and marinate for 30 minutes. This will help remove some of the briny flavor from the canned jackfruit. After marinating, drain and set the jackfruit aside.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, combine the garlic powder, onion powder, paprika, smoked paprika, cayenne, black pepper, and 1 teaspoon of salt.
In a medium bowl, combine the jackfruit and 1 tablespoon of the spice blend, tossing well to coat.
Transfer to the prepared baking sheet and bake for 15-18 minutes, until the jackfruit has partially dried out.
Heat the canola oil in a large, high-walled skillet over medium-high heat to 375°F (190°C).
In a medium bowl, whisk together the non-dairy milk, apple cider vinegar, ½ cup (65 G) flour, the remaining teaspoon of salt, and the baking soda..
In a separate medium bowl, combine the remaining cup of flour, the cornstarch, and remaining spice blend. Stir well.
Coat the jackfruit in the batter, letting any excess drip off. Then, coat in the flour mixture.
Working in batches, fry the coated jackfruit in the hot oil until golden brown, 2-3 minutes, flipping halfway and frying for another 1-2 minutes. Transfer to a paper towel-lined plate to drain and season with more salt if desired.
Serve hot.
Enjoy!

MOUAN ANG ( CAMBODIAN GRILLED CHICKEN)

Mouan Ang ( Cambodian Grilled Chicken) image

I found this recipe on a Southeast Asian food website. Time does not include marinating the chicken. Submitted for ZWT 9

Provided by momaphet

Categories Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken thighs
1 tablespoon vegetable oil
2 tablespoons sugar
4 garlic cloves, crushed
4 tablespoons soy sauce
black pepper

Steps:

Mix the oil, sugar, garlic, soy sauce, pepper and salt in a bowl.
Add the chicken and rub the mixture into the chicken flesh. Cover with cling film and leave to marinate for 1 hour.
Heat the grill, rub with oil, then add the chicken when hot. Let it cook for until browned on all sides and chicken reaches and internal temperature of 170 degrees about 25 minutes . If chicken starts to get too dark move off of the direct heat and continue to cook on the cooler part of the grill.