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