Baw Baw Moan
(Cambodian Chicken & Rice Soup)
Baw Baw Moan
(Cambodian Chicken & Rice Soup)
Recipe by Deana Saukam
Baw Baw Moan (Cambodian Chicken & Rice Soup) is a warm, healthy, and comforting meal. Cambodians enjoy it for breakfast, but it’s really just so good and soothing any time of the day. It may sound simple, but it’s full of flavor: ginger, fried garlic, scallions and chicken are the main ingredients to this dish (in addition to rice), and will definitely cure what ails you. Baw Baw Moan is another recipe is inspired by my mother’s version that I had for breakfast most weekend mornings (when I wasn’t eating Kuy Teav). I hope y’all love it as much as I do.
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
- Serving Size4
INGREDIENTS
For the Soup:
- 1 whole small chicken (or 1 chicken breast and 2 chicken drumsticks for less meat/smaller servings)
- 8 to 10 cups water
- 1 teaspoon salt + more to taste
- 1 chicken bouillon cube (optional)
- 150 g or ⅔ cup Battambang jasmine rice (for whole chicken, use 1 cup rice)
- 6 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon fresh ginger, julienned
- 1 medium yellow onion, diced
- 2 tablespoons roughly chopped pickled turnip greens (Tianjin Preserved Vegetable)
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- Fresh cracked black pepper or Kampot pepper
To Garnish:
- 1 bunch fresh coriander/cilantro and/or sawtooth coriander, thinly sliced
- 200 g or 7 ounces fresh bean sprouts
- 4 green onions, sliced thinly
- Salted soy beans
- 2 birds-eye chilies, thinly sliced
- 4 cloves garlic, minced and fried
- 1 lime, cut into wedges
- Fresh cracked pepper
- Fish sauce, to taste
PREPARATION
1
Add water, salt and chicken to a large pot and bring to a boil (make sure there is enough water to cover the chicken).
2
Cook until meat is tender and cooked, about 30 minutes for chicken breast and drumsticks; 45 minutes to an hour for a whole chicken.
3
Remove meat to cool. Shred chicken and discard bones. Set aside.
4
Add water to broth if required (if you like your soup more brothy), boil and taste – add optional chicken bouillon cube for extra flavor if desired. Simmer broth on low heat while preparing the rice for the soup (next steps).
5
Heat up a small pan and add rice. Stir rice until light brown, about 2-3 minutes.
6
Add garlic, ginger and onion. Stir well for 2-3 mins, until soft.
7
Pour rice into the broth. Add chicken and pickled green turnip (Tianjin preserved vegetable).
8
Cook on medium heat for 5 mins or until rice is cooked and well expanded.
9
Season with fish sauce, salt, sugar and black pepper. Stir to combine for 1 min and remove from stove. Remember it’s a soup! Add more water if preferred, boil and taste.
10
Ladle hot soup into individual bowls. Serve with garnishes on the side and allow guests to add according to their preferences.
Baw Baw Moan (Cambodian Chicken & Rice Soup) is a warm, healthy, and comforting meal. Cambodians enjoy it for breakfast, but it’s really just so good and soothing any time of the day. It may sound simple, but it’s full of flavor: ginger, fried garlic, scallions and chicken are the main ingredients to this dish (in addition to rice), and will definitely cure what ails you. Baw Baw Moan is another recipe is inspired by my mother’s version that I had for breakfast most weekend mornings (when I wasn’t eating Kuy Teav). I hope y’all love it as much as I do.
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
- Yield4
Ingredients
For the Soup:
- 1 whole small chicken (or 1 chicken breast and 2 chicken drumsticks for less meat/smaller servings)
- 8 to 10 cups water
- 1 teaspoon salt + more to taste
- 1 chicken bouillon cube (optional)
- 150 g or ⅔ cup Battambang jasmine rice (for whole chicken, use 1 cup rice)
- 6 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon fresh ginger, julienned
- 1 medium yellow onion, diced
- 2 tablespoons roughly chopped pickled turnip greens (Tianjin Preserved Vegetable)
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- Fresh cracked black pepper or Kampot pepper
To Garnish:
- 1 bunch fresh coriander/cilantro and/or sawtooth coriander, thinly sliced
- 200 g or 7 ounces fresh bean sprouts
- 4 green onions, sliced thinly
- Salted soy beans
- 2 birds-eye chilies, thinly sliced
- 4 cloves garlic, minced and fried
- 1 lime, cut into wedges
- Fresh cracked pepper
- Fish sauce, to taste
Preparation
1
Add water, salt and chicken to a large pot and bring to a boil (make sure there is enough water to cover the chicken).
2
Cook until meat is tender and cooked, about 30 minutes for chicken breast and drumsticks; 45 minutes to an hour for a whole chicken.
3
Remove meat to cool. Shred chicken and discard bones. Set aside.
4
Add water to broth if required (if you like your soup more brothy), boil and taste – add optional chicken bouillon cube for extra flavor if desired. Simmer broth on low heat while preparing the rice for the soup (next steps).
5
Heat up a small pan and add rice. Stir rice until light brown, about 2-3 minutes.
6
Add garlic, ginger and onion. Stir well for 2-3 mins, until soft.
7
Pour rice into the broth. Add chicken and pickled green turnip (Tianjin preserved vegetable).
8
Cook on medium heat for 5 mins or until rice is cooked and well expanded.
9
Season with fish sauce, salt, sugar and black pepper. Stir to combine for 1 min and remove from stove. Remember it’s a soup! Add more water if preferred, boil and taste.
10
Ladle hot soup into individual bowls. Serve with garnishes on the side and allow guests to add according to their preferences.
