About Me

My photo
Welcome to my ScandinAsian food blog. A blog about what I like to make in my little Norweigan kitchen, from homemade meals to fun creative sandwiches. My parents gave me the name Sorieya, a Cambodian name, which means sun. I'm originally from the United States. Now I'm currently living in Norway, married to a Norwegian man with 3 beautiful children. It's hard being away from my family back in the States and I miss them everyday. I am not an artist but I love making fun sandwiches for my kids. I am not a professional chef but I love to cook and I love being in the kitchen. I love introducing my children to different kind of international food, introducing food from my childhood and explaining to my kids the history about their culture and food. I love spending those quality time together teaching my little ones how to make bread, Khmer food, and teaching me Norwegian. My Norwegian isn't that great but I do understand just the basics but speaking it, that's another story.

Friday, February 1, 2013

Stir fry chicken and ginger

 My mom used to make this dish when I was living in the States. It's stir fry chicken and ginger. My kids and my husband were having some kind of stomach flu so I thought why not make something with ginger because ginger helps the stomach.
2 tablespoons vegetable oil
3 clove garlic, minced
1/2 cup minced fresh ginger root
1 lb skinless chicken breast, cut into bite size and marinaded
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon salt
1 teaspoon red pepper flakes
seasoning sauce (optional)
1 cup chicken stock
2 stalks green onion, chopped
1 teaspoon black pepper

This is the brand I usually use when I'm cooking certain Asian dish that requires fish sauce. 

 In a wok on high heat, when hot I added in oil, then garlic and ginger. Stirred for a minute. Then added in chicken and stirred well. Cooked for about 4.

 Seasoned with fish sauce, sugar, salt, chili flakes, seasoning sauce and stirred well

Poured in chicken stock, covered, and let simmer until chicken was tender for 6 minutes more.

Then stirred in green onions and a pinch of black pepper.

Serve with steamed rice.

No comments:

Post a Comment