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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 25 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 876 kcal
Allergenoplysninger: kan indeholde fisk, gluten, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 600 gchicken thigh, boneless, skinless, cut into 1 inch pieces
- 2 kopjasmine rice, soaked for 30 minutes, then drained
- 1 stk.yellow onion, finely chopped
- 4 fedgarlic, minced
- 2 spsk.ginger, grated
- 1 tsk.turmeric powder
- 1 spsk.curry powder
- 1 tsk.cumin powder
- 1 tsk.coriander powder
- 3 stk.cardamom pod, lightly crushed
- 1 stk.cinnamon stick, 1 inch piece
- 1 stk.star anise
- 2,5 kopchicken broth
- 2 spsk.vegetable oil
marinade
- 2 spsk.fish sauce
- 1 spsk.soy sauce
- 1 tsk.sugar
garnish
- 0,25 kopfresh cilantro, chopped(valgfrit)
- 2 spsk.fried shallot(valgfrit)
side
- 0,5 stk.cucumber, sliced(valgfrit)
Udstyr
large pot · mixing bowl · dutch oven · knife · cutting board
Fremgangsmåde
Trin for trin
- 1
Combine the chicken pieces with fish sauce, soy sauce, sugar, turmeric powder, curry powder, cumin powder, and coriander powder in a bowl.
Kokkens note: 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.
Ca. 20 min.
Kokkens note: Marinating longer will result in more flavorful chicken.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Ca. 2 min.
- 4
Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
Ca. 7 min.
- 5
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Ca. 2 min.
Kokkens note: 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.
Ca. 7 min.
Kokkens note: Browning the chicken adds depth of flavor.
- 8
Stir in the drained jasmine rice, ensuring it is well coated with the spices and chicken.
Ca. 2 min.
- 9
Pour in the chicken broth and bring the mixture to a boil.
Ca. 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.
Ca. 25 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
- 13
Serve hot, garnished with fresh cilantro and fried shallots, and sliced cucumber on the side.
Pr. portion
Næringsindhold
- Kalorier
- 875,8kcal
- Protein
- 51,8g
- Kulhydrat
- 105g
- Fedt
- 25,7g
- Kostfibre
- 3,7g
- Sukker
- 4,2g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.