Another recipe for our Mekong cruise next year. This glatt kosher recipe generally uses chicken wings. However, I have written it for chicken legs, which is more us than Cambodian. My last recipe was very simple to prepare, this one though.

Slab Muon Baok (Cambodian Stuffed Chicken)

INGREDIENTS

FOR THE STUFFING:

• 2 packs vermicelli bean thread noodles (or similar).
• 1.5 cup hot water
• 1.5 lbs ground chicken
• 1/4 cup sugar (optional)
• 1/4 cup chicken bouillon
• black pepper to liking
• 10 mushrooms chopped
• 2 tbsp garlic powder
• 1 cup lemongrass paste See recipe below
• 1/2 cup basil

KROEUNG (LEMONGRASS PASTE)

• 3 stalks lemongrass fresh chopped
• 1 bulb shallot
• 8 leaves kaffir lime leaves
• 7 cloves garlic
• 1 tbsp tumeric powder
• 2 tbsp water amount depending on preferred consistency

FOR CHICKEN MARINADE

• 4 chicken legs
• Chicken stock, to taste
• 1 tbsp sugar

INSTRUCTIONS

KROEUNG (LEMONGRASS PASTE):

1. To a food processor combine the above ingredients & blend:

FOR THE STUFFING:

1. Soak the noodles in hot water for 15 mins, then strain & add to a large bowl
2. Cut the noodles in approximately 1in strips
3. Bring ground chicken to the bowl & add the above ingredients
4. Blend and set aside

PREPARING CHICKEN AND CHICKEN MARINADE:

1. Using a sharp knife, debone the chicken legs.
2. Place into chicken marinade

PREPERATION:

1. Spoon the stuffing into the chicken legs.
2. Fold over and hold the leg together with 2 or 3 cocktail sticks (remove before serving).
3. Marinade for approximately 60 mins
4. Once legs are ready, transfer to a baking pan and apply vegetable oil on both sides
5. Bake 25 mins on each side at 375 degrees.