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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 25 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 876 kcal
Allergeneninformatie: kan vis, gluten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 600 gchicken thigh, boneless, skinless, cut into 1 inch pieces
- 2 kopjejasmine rice, soaked for 30 minutes, then drained
- 1 styellow onion, finely chopped
- 4 teentjegarlic, minced
- 2 elginger, grated
- 1 tlturmeric powder
- 1 elcurry powder
- 1 tlcumin powder
- 1 tlcoriander powder
- 3 stcardamom pod, lightly crushed
- 1 stcinnamon stick, 1 inch piece
- 1 ststar anise
- 2,5 kopjechicken broth
- 2 elvegetable oil
marinade
- 2 elfish sauce
- 1 elsoy sauce
- 1 tlsugar
garnish
- 0,25 kopjefresh cilantro, chopped(optioneel)
- 2 elfried shallot(optioneel)
side
- 0,5 stcucumber, sliced(optioneel)
Keukengerei
large pot · mixing bowl · dutch oven · knife · cutting board
De bereidingswijze
Stap voor stap
- 1
Combine the chicken pieces with fish sauce, soy sauce, sugar, turmeric powder, curry powder, cumin powder, and coriander powder in a bowl.
Tip van de kok: 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.
Ongeveer 20 min
Tip van de kok: Marinating longer will result in more flavorful chicken.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Ongeveer 2 min
- 4
Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
Ongeveer 7 min
- 5
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 7 min
Tip van de kok: Browning the chicken adds depth of flavor.
- 8
Stir in the drained jasmine rice, ensuring it is well coated with the spices and chicken.
Ongeveer 2 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Ongeveer 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.
Ongeveer 25 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min
- 13
Serve hot, garnished with fresh cilantro and fried shallots, and sliced cucumber on the side.
Per portie
Voedingswaarden
- Calorieën
- 875,8kcal
- Eiwit
- 51,8g
- Koolhydraten
- 105g
- Vet
- 25,7g
- Vezels
- 3,7g
- Suiker
- 4,2g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.