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Ngam Ngov Chicken Stir-Fry with Khmer Basil

Juicy chicken stir-fried with Cambodian preserved lime, garlic and fragrant Khmer basil.

Juicy chicken stir-fried with Cambodian preserved lime, garlic and fragrant Khmer basil.

This quick Cambodian stir-fry brings together the salty-sour depth of Ngam Ngov with sweet, savory seasonings. Fresh garlic and Khmer basil give the dish a wonderfully aromatic finish, while optional chilies add a lively kick.

Prep
10 min
Cook
10 min
Serves
4

Ingredients

  • 500 g½ chicken, chopped into small bite-sized pieces
  • 2 wholewhole Ngam Ngov (Cambodian preserved limes)
  • 1 handfulfresh Khmer basil
  • 3 clovesgarlic cloves, chopped
  • 1 tbspcooking oil
  • 2 tbspsugar
  • 1 tspfish sauce
  • 1 tspoyster sauce
  • 3 tbspwater
  • 0.5 tspMSGoptional
  • 3–5chilies, chopped,optional
Made with Ngam Ngov →

Method

  1. 1

    Place the Ngam Ngov in a bowl and mash them well.

  2. 2

    Add the sugar, fish sauce, oyster sauce, water and optional MSG. Mix everything thoroughly with the mashed Ngam Ngov.

  3. 3

    Heat a pan or wok over high heat.

  4. 4

    Add the cooking oil and allow it to become hot.

  5. 5

    Add the chopped garlic and stir-fry for approximately 15 seconds, until fragrant.

  6. 6

    Add the Ngam Ngov mixture and stir-fry for another 15 seconds.

  7. 7

    Add the chopped chicken. Stir-fry continuously until the chicken is completely cooked and evenly coated with the sauce.

  8. 8

    Add the chopped chilies, if desired, and stir briefly.

  9. 9

    Add the Khmer basil and toss until it begins to wilt. Turn off the heat immediately to preserve its fresh aroma.

  10. 10

    Serve immediately with steamed rice.

Instead of using Ngam Ngov only in soup, this recipe turns it into a rich stir-fry sauce. The preserved lime coats the chicken with its distinctive salty, sour and gently bitter flavor.

Mashing the whole preserved limes releases the flavor from both the flesh and peel. Mixing them with sugar, fish sauce, oyster sauce and water also creates a balanced sauce before it enters the hot pan.

It is savory, citrusy and slightly sweet, with the characteristic depth of preserved lime. Chicken has a relatively light flavor, so the Ngam Ngov remains the star of the dish.

Adding the basil just before turning off the heat preserves its fresh fragrance and prevents the leaves from overcooking. It gives the finished stir-fry a bright, aromatic finish.

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