Num Ansom Chek

Num Ansom Chek is a traditional Cambodian dish made with sticky rice, chicken, and banana leaves.

Ingredients - Serves 6

Soak the sticky rice in water for at least 4 hours or overnight.
In a large bowl, combine the chicken thighs, coconut milk, minced garlic, grated ginger, soy sauce, fish sauce, and salt. Mix well and let marinate for 30 minutes.
Drain the soaked sticky rice and rinse with cold water. Steam the sticky rice for 20 minutes, or until cooked and sticky.
Preheat the oven to 350°F.
Place a piece of banana leaf on a flat surface. Spoon a portion of sticky rice onto the center of the leaf.
Top the sticky rice with a marinated chicken thigh and sprinkle with chopped scallions.
Fold the banana leaf over the filling to form a neat package. Secure with toothpicks or kitchen twine.
Repeat the process with the remaining ingredients to make 6 packages.
Place the packages on a baking sheet and bake for 1 hour, or until the chicken is cooked through.
Serve hot and enjoy!