| This recipe is liked by 0 person(s). |
Khao mok kai (rice cooked with chicken)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Grind in mortar and pestle: | |
| 1 tsp | coriander seeds, roasted |
| 1/2 tsp | roasted cumin seeds |
| 1/4 tsp | turmeric powder |
| 1/8 tsp | white pepper |
| 1/4 tsp | cinnamon |
| 2 | cloves |
| 3 | cardamon pods |
| 2 tsp | curry powder |
| 1 tblsp | crushed chili pepper |
| 1 tblsp | salt |
| 350 grams | rice |
| 2 1/2 cup | water |
| 1 tsp | salt |
| 1/2 kg | chicken thighs |
| 1/4 cup | milk with 1 tsp vinegar added to make sour milk |
| 1 tblsp | finely chopped ginger |
| 1 tblsp | chopped garlic |
| 10 slices | shallot |
| 1/4 cup | butter |
| 1/4 cup | oil |
| 3 | potatoes |
| 1/4 tsp | saffron in water |
Cook rice with salt water. Cook until half done, do not pour off water.
Brown shallots. Cut chicken into 1-inch pieces, marinate 1 hour in sour milk, ginger, and garlic. Fry until golden brown in oil used for browning shallots.
Peel potatoes, cut lengthwise into long pieces about 1/2-inch across and fry.
Fry the rice in remaining oil and then remove to a pot. Arrange fried chicken and potatoe on the rice and sprinkl with saffron water and fried shallot. Cover and cook over lwo heat until done.
Serve with cucumbers, pickled ginger, and sauce, made by dissolving 1/2 tsp salt, 2 tblsp sugar, 1/4 cup vinegar.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe