[Thailan] How to cook Chicken rice pilaf (kao mok gai)

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Ingredients

Marinated chicken
  • 1 tbsp washed and coarsely chopped coriander roots
  • 2 tbsp coarsely chopped ginger
  • 1 tbsp coarsely chopped garlic
  • 1 tbsp coarsely chopped fresh turmeric
  • pinch salt (1 g)
  • 3 tbsp(heaped) curry powder
  • 1 tsp ground turmeric
  • 6 chicken marylands, cut into 3-4 pieces each (ask your butcher to do this)
  • 60 ml (¼ cup) fish sauce, plus extra, for seasoning
  • large pinch sugar (2 g)
  • 80 ml (â…“ cup) yoghurt or soured milk
Base
  • 80-100 ml ghee
  • 1 cup thinly sliced red Asian shallots
  • pinch salt (1g)
  • 2 bay leaves
  • 2 pieces cassia bark, lightly toasted
  • 4-6 cardamom pods, lightly toasted
  • 250 g cherry tomatoes, halved
  • 1 cup chopped mint leaves
  • 1 cup chopped coriander leaves
  • 2 tsp curry powder, or to taste
  • 800 g (4 cups) aged jasmine rice, rinsed (see Note)
  • 1.25 litres (5 cups) hot chicken stock
  • 1 pandanus leaf, knotted
To serve
  • Deep-fried shallots, chopped coriander leaves, Lebanese cucumber batons and sweet chilli sauce

Directions