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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 25 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 876 kcal
Informacja o alergenach: może zawierać ryby, gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 600 gchicken thigh, boneless, skinless, cut into 1 inch pieces
- 2 szklankajasmine rice, soaked for 30 minutes, then drained
- 1 szt.yellow onion, finely chopped
- 4 ząbekgarlic, minced
- 2 łyżkaginger, grated
- 1 łyżeczkaturmeric powder
- 1 łyżkacurry powder
- 1 łyżeczkacumin powder
- 1 łyżeczkacoriander powder
- 3 szt.cardamom pod, lightly crushed
- 1 szt.cinnamon stick, 1 inch piece
- 1 szt.star anise
- 2,5 szklankachicken broth
- 2 łyżkavegetable oil
marinade
- 2 łyżkafish sauce
- 1 łyżkasoy sauce
- 1 łyżeczkasugar
garnish
- 0,25 szklankafresh cilantro, chopped(opcjonalnie)
- 2 łyżkafried shallot(opcjonalnie)
side
- 0,5 szt.cucumber, sliced(opcjonalnie)
Sprzęt
large pot · mixing bowl · dutch oven · knife · cutting board
Sposób przygotowania
Krok po kroku
- 1
Combine the chicken pieces with fish sauce, soy sauce, sugar, turmeric powder, curry powder, cumin powder, and coriander powder in a bowl.
Wskazówka kucharza: 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.
Około 20 min
Wskazówka kucharza: Marinating longer will result in more flavorful chicken.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Około 2 min
- 4
Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
Około 7 min
- 5
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Około 2 min
Wskazówka kucharza: 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.
Około 7 min
Wskazówka kucharza: Browning the chicken adds depth of flavor.
- 8
Stir in the drained jasmine rice, ensuring it is well coated with the spices and chicken.
Około 2 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Około 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.
Około 25 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
- 13
Serve hot, garnished with fresh cilantro and fried shallots, and sliced cucumber on the side.
Na porcję
Wartości odżywcze
- Kalorie
- 875,8kcal
- Białko
- 51,8g
- Węglowodany
- 105g
- Tłuszcz
- 25,7g
- Błonnik
- 3,7g
- Cukry
- 4,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.