Serves 4–6

When I say sweet, I mean sweet. As the sugar cooks, it gives a syrupy consistency to this very traditional dish. Luckily the sweetness is counteracted somewhat by a good amount of salty ingredients.

Cambodian-Style Pan-Fried Chicken and Mushrooms

6 ounces dried Chinese mushrooms

2 tablespoons vegetable oil

4 cloves garlic, crushed

½ teaspoon grated ginger

1½ pounds chicken breasts and legs

1 cup water

2 teaspoons sugar

  1. Place the dried mushrooms in a bowl, cover with boiling water, and let soak for 30 minutes. Drain the mushrooms and rinse under cold water; drain again and squeeze dry. Remove any tough stems. Cut the mushrooms into bite-sized pieces; set aside.
  2. Place the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the ginger and stir-fry briefly.
  3. Add the chicken and fry until the skin turns golden.
  4. Stir in the water and the sugar. Add the mushrooms.
  5. Reduce the heat to low, cover, and cook until the chicken is tender, about 30 minutes.