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Thai Chicken Rice
(Khao Mok Kai )

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Thai Chicken Rice ( Khao Mok Kai )

Serves : 6
Preparation time : 20 minutes

Ingredients :

355g long grain rice
625ml water
11/2 teaspoons salt
1 teaspoon vinegar
60ml evaporated milk
600g chicken, cut into small pieces
1.5cm ginger, peeled and finely ground
125ml cooking oil
70g butter
10 shallots, peeled and sliced
3 potatoes, peeled and cut into wedges
3 tablespoons saffron water, extracted from 1/4 teaspoon saffron strands and 3 tablespoons water
Crisp-fried shallots
Spring onions ( scallions ), chopped
1 red chili, carved into flower shape

Spice Mixture :

1 teaspoon roasted coriander seeds
1/2 teaspoon roasted cumin seeds
1/4 teaspoon powdered turmeric
1/4 teaspoon powdered cinnamon
2 cloves
Seeds drom 3 cardamoms
2 teaspoons meat curry powder
1 tablespoon powdered chilli
1 tablespoon salt

Method :

Wash the rice, add water and salt, cook until three-quarters done.
Mix vinegar and evaporated milk and set aside for 5 minutes to form sour milk.
Marinate chicken with sour milk, ginger, garlic and ground spice micture for 1 hour.
Heat the cooking oil and butter and fry the shallots until brown. Drain and set aside.
Fry the potato wedges and the chicken separately, in the same oil, until brown. Drain and set aside.
Place the partially cooked rice in a rice cooker. Arrange the fried shallots, chicken pieces and potato wedges on top. Cover the rim of the rice cooker with a tea towel and place the cooker cover on top. Cook until the rice is done.
Sprinkle the saffron water on the rice and mix well.
Garnish with crisp-filled shallots, spring onions and red chilli.

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Last Updated: 30/9/08