Khao Mok Gai
Khao Mok Gai is a fragrant Thai-Muslim chicken and rice dish, similar to biryani or pilaf. Chicken pieces are marinated in aromatic spices, then cooked with pre-soaked rice until tender and flavorful. It's a comforting and hearty meal, often served with a piquant dipping sauce.
Una recepta original de Forkin
- Temps total
- 1 h 25 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 876 kcal
Informació sobre al·lèrgens: pot contenir peix, gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 600 gchicken thigh, boneless, skinless, cut into 1 inch pieces
- 2 tassajasmine rice, soaked for 30 minutes, then drained
- 1 uyellow onion, finely chopped
- 4 gragarlic, minced
- 2 csginger, grated
- 1 ctturmeric powder
- 1 cscurry powder
- 1 ctcumin powder
- 1 ctcoriander powder
- 3 ucardamom pod, lightly crushed
- 1 ucinnamon stick, 1 inch piece
- 1 ustar anise
- 2,5 tassachicken broth
- 2 csvegetable oil
marinade
- 2 csfish sauce
- 1 cssoy sauce
- 1 ctsugar
garnish
- 0,25 tassafresh cilantro, chopped(opcional)
- 2 csfried shallot(opcional)
side
- 0,5 ucucumber, sliced(opcional)
Estris
large pot · mixing bowl · dutch oven · knife · cutting board
Elaboració
Pas a pas
- 1
Combine the chicken pieces with fish sauce, soy sauce, sugar, turmeric powder, curry powder, cumin powder, and coriander powder in a bowl.
Nota de cuina: Ensure all chicken pieces are evenly coated with the marinade.
- 2
Mix well and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
Uns 20 min
Nota de cuina: Marinating longer will result in more flavorful chicken.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Uns 2 min
- 4
Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
Uns 7 min
- 5
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Uns 2 min
Nota de cuina: Do not let the garlic burn.
- 6
Add the marinated chicken to the pot along with the cardamom pods, cinnamon stick, and star anise.
- 7
Cook the chicken, stirring occasionally, until it is lightly browned on all sides, about 5-7 minutes.
Uns 7 min
Nota de cuina: Browning the chicken adds depth of flavor.
- 8
Stir in the drained jasmine rice, ensuring it is well coated with the spices and chicken.
Uns 2 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Uns 5 min
- 10
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed.
Uns 25 min
Nota de cuina: Do not lift the lid during cooking to retain steam.
- 11
Remove the pot from the heat and let it rest, covered, for 10 minutes.
Uns 10 min
Nota de cuina: This allows the rice to finish steaming and become fluffy.
- 12
Fluff the rice gently with a fork, removing the whole spices (cardamom, cinnamon, star anise) if desired.
Uns 1 min
- 13
Serve hot, garnished with fresh cilantro and fried shallots, and sliced cucumber on the side.
Per ració
Nutrició
- Calories
- 875,8kcal
- Proteïnes
- 51,8g
- Hidrats de carboni
- 105g
- Greixos
- 25,7g
- Fibra
- 3,7g
- Sucre
- 4,2g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Khao Mok Gai in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water or broth until warmed through.