Thai Chicken With Crispy Shallots In Yellow Rice Kao Moke Gai Recipes

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THAI CHICKEN WITH CRISPY SHALLOTS IN YELLOW RICE (KAO MOKE GAI)



Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai) image

This is one of my favorite recipes from Nancie McDermott's 'Real Thai'--my copy is starting to fall apart, and I do not want to lose this recipe! The author translates Kao Moke Gai as 'chicken hidden in rice'. It is very flavorful and a little hot, and it smells wonderfully spicy while it's cooking. It's not really difficult to make, and it's so delicious! Note: my photos of the recipe are of 1 1/2 batches, so a single batch would make about 2/3 what is shown. Also, I forgot to scatter the cilantro leaves and crispy shallots over the top (my guys were ravenously impatient while I was trying to photograph it!). Prep time doesn't include prep work done during cooking time, and cooking time includes resting time.

Provided by Halcyon Eve

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon coriander powder
1/2 teaspoon ground turmeric
1/2 teaspoon fresh ground white pepper
2 1/2 teaspoons salt
6 chicken thighs (about 1 1/2 lbs total)
2 tablespoons vegetable oil, plus additional for frying shallots
5 slices gingerroot (about the size of a US quarter)
1 tablespoon coarsely chopped garlic
1/2 cup coarsely chopped onion
2 cups jasmine rice (not instant or parboiled) or 2 cups long-grain white rice (not instant or parboiled)
2 3/4 cups water
1/2 cup shallot, thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 cup sugar
3 fresh green serrano chilies, thinly sliced crosswise
4 small cucumbers, thinly sliced at an angle into ovals
cilantro leaf, stems removed, rinsed and dried

Steps:

  • Combine the cayenne, cumin, coriander, turmeric, pepper, and 1/2 tsp of salt in a small bowl and mix well.
  • Sprinkle half of the spice mixture over the chicken pieces, rubbing in to coat well. Set aside coated chicken and remaining spice mixture. Be careful with the spices, as turmeric will leave a yellow stain if it gets on clothing!
  • In a dutch oven, heat 2 tbsp oil over medium-high heat. Add chicken, skin side down, and cook 8-10 minutes, turning occasionally, until well-browned. Remove chicken to a shallow bowl, cover, and set aside.
  • Spoon off some of the oil from the Dutch oven, leaving about 2 tbsp, taking care not to remove any of the browned bits left from the chicken. Reheat the oil and saute the ginger slices for about 30 seconds, turning and pressing down to release the juices. Add garlic and saute, stirring and turning constantly, until golden brown (about 30-45 seconds). If it gets too hot and starts to darken, just add a 1/4 cup or so of water and deglaze (beware of splatters!).
  • Add onion and remaining spice mixture to pan. Saute until onion is tender, about 1 minute. Add rice and toss until coated with spiced oil and beginning to turn translucent.
  • Add the water and 1 1/2 tsp salt to rice. Bring to a boil over high heat, stirring occasionally to prevent sticking. Boil rice until surface is dry and grains begin to swell, about 5-7 minutes.
  • Reduce heat to low. Return chicken to pan, burying each piece near the bottom of the pan under the rice. Add any juices that have collected in the bowl to the pan. Smooth surface of rice to hide chicken completely. Cover pan and cook over low heat until rice is tender and chicken is cooked through, about 30 minutes.
  • Meanwhile, in a small wok or skillet, pour in oil to a depth of 2 inches. Heat over medium-high heat until hot but not smoking (to test, drop a piece of shallot in oil; if it sizzles right away, the oil is ready). Sprinkle sliced shallots over the hot oil and, with a fork, separate the rings and turn them over quickly. When most of the shallots are golden brown, remove with a slotted spoon to a paper towels to drain. When cool enough to touch, spread out on a small plate and set aside, uncovered.
  • When the rice and chicken are done, remove from heat and let stand, covered, for about 15 minutes. Meanwhile, prepare sauce and garnishes.
  • In a small glass mixing bowl, combine vinegar, sugar, and 1/2 tsp salt, stirring until dissolved and thickened. Sprinkle chilie slices over sauce and transfer to a small, non-reactive serving bowl.
  • To serve, remove chicken from rice, scraping away any clinging rice grains, and set aside. Fluff the rice with a fork, remove and discard the ginger slices, and mound on a serving platter. Arrange chicken pieces on the platter. Garnish with cucumber slices, cilantro leaves, and crispy shallots. Serve warm or room temperature along with sauce.

Nutrition Facts : Calories 563.8, Fat 19.7, SaturatedFat 4.8, Cholesterol 79, Sodium 1057.6, Carbohydrate 73, Fiber 3.6, Sugar 13.5, Protein 22.9

THAI CHICKEN AND RICE SOUP - KAO TOM GAI



Thai Chicken and Rice Soup - Kao Tom Gai image

A nice warming soup that spices without the use of chilies..of course, if you can't help yourself, go ahead and toss a few in! ;)

Provided by PalatablePastime

Categories     Chicken Breast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup short-grain rice
8 cups water
1 teaspoon salt
2 lbs boneless skinless chicken breasts, thinly sliced
3 tablespoons fresh lime juice (mixed with 1 tsp. salt)
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 tablespoon white pepper (or to taste)
1/4 cup chopped green onion
1/4 cup chopped celery leaves
1/4 cup chopped fresh cilantro

Steps:

  • In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
  • Marinate chicken in lime juice/salt for about 5 minutes.
  • In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
  • Cook, stirring for 10 minutes or so.
  • In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
  • Serve.

Nutrition Facts : Calories 345.8, Fat 8.7, SaturatedFat 1.5, Cholesterol 96.8, Sodium 578.1, Carbohydrate 29.7, Fiber 1.7, Sugar 0.9, Protein 34.8

KHAO MAN GAI THAI CHICKEN AND RICE (HEALTHY VERSION)



Khao Man Gai Thai Chicken and Rice (Healthy Version) image

Khao man gai or khao mun gai, literally meaning oily rice [with] chicken, is one of the most popular Thai dishes; it can be found everywhere in Thailand from streetfood stalls to restaurants. It is originally from Hainan, China. In Thailand, khao man gai is served with cucumbers, chicken blood tofu, coriander, and a bowl of soup. The heart of khao man gai is the sauce! This recipe is a healthy version of khao man gai; I used less oil and chicken breasts instead of the parts of chicken with fat and skin. Enjoy!

Provided by CookingwithMomTomTom

Categories     World Cuisine Recipes     Asian     Thai

Time 1h16m

Yield 5

Number Of Ingredients 22

5 skinless, boneless chicken breasts
3 cups uncooked jasmine rice
3 tablespoons vegetable oil
½ cup sliced ginger
2 tablespoons crushed garlic
1 tablespoon white sugar
¼ teaspoon salt
½ cup water, or as needed
5 pandan leaves
3 cups chicken stock
1 cup chopped ginger
½ cup coarsely chopped garlic
15 Thai bird chile peppers
6 tablespoons white sugar
¼ cup dark soy sauce
¼ cup soy sauce
¼ cup lime juice
¼ cup distilled white vinegar
¼ cup salted soybean paste
10 sprigs fresh cilantro
1 tablespoon chicken bouillon granules
1 teaspoon salt

Steps:

  • Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
  • Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
  • Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
  • Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer's instructions until tender. Fluff lightly with a rice paddle.
  • Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce.
  • Pour sauce into a pot over medium heat. Simmer for 5 minutes.
  • Slice chicken and serve over rice, with sauce alongside.

Nutrition Facts : Calories 807.3 calories, Carbohydrate 137.6 g, Cholesterol 59.1 mg, Fat 12.4 g, Fiber 4.8 g, Protein 37.6 g, SaturatedFat 2 g, Sodium 3153.8 mg, Sugar 26.2 g

NONG'S KHAO MAN GAI



Nong's Khao Man Gai image

Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.

Provided by nongskhaomangaiallrecipe

Categories     World Cuisine Recipes     Asian     Thai

Time 1h45m

Yield 6

Number Of Ingredients 21

2 quarts water
1 (3 pound) whole chicken
1 head garlic
1 cup chopped fresh ginger root
1 teaspoon salt
1 tablespoon sugar
1 tablespoon coconut oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
4 pieces ginger, coarsely chopped
2 cups uncooked jasmine rice
2 cups chicken broth
3 pandan leaves
⅓ cup peeled, roughly chopped ginger
4 red Thai chile peppers
½ cup fermented soybeans
1 head pickled garlic
⅓ cup white vinegar
⅓ cup thin soy sauce
1 bunch fresh cilantro
1 cup cucumber slices

Steps:

  • Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
  • Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
  • Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
  • Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.
  • Debone chicken and cut into 1-inch pieces.
  • Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

Nutrition Facts : Calories 589.1 calories, Carbohydrate 70.9 g, Cholesterol 63 mg, Fat 19.2 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 6.3 g, Sodium 2465.1 mg, Sugar 3.8 g

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken) image

You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Provided by Daniela Galarza

Categories     dinner, curries, noodles, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 24

3 dried red Thai chiles (or chiles de árbol)
2 fresh or dried makrut lime leaves (optional)
15 cilantro stems with leaves (about 1/4 bunch)
2 large shallots or 1 medium yellow onion, roughly chopped
2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed and roughly chopped (or 2 tablespoons ground turmeric)
1 (4-inch) piece lemongrass, from the base of the stalk, sliced
1 (3-inch) piece fresh ginger, peeled and roughly chopped
4 large garlic cloves, peeled and smashed
1 teaspoon curry powder
1 teaspoon shrimp paste or 2 teaspoons fish sauce (optional)
1/2 teaspoon grated lime zest (preferably from a fresh makrut lime)
3 cups neutral oil
1 (16-ounce) package dried, flat Chinese-style egg noodles, or dried tagliatelle pasta nests
Kosher salt
2 (13-ounce) cans full-fat coconut milk (not shaken or stirred)
2 cups chicken broth (preferably low-sodium)
Kosher salt
8 chicken leg drumsticks (about 2 pounds)
2 to 4 tablespoons fish sauce
2 to 4 tablespoons palm sugar or brown sugar
1/2 cup homemade or store-bought Yunnanese-style pickled mustard greens, for serving
1 shallot, peeled and thinly sliced, for serving
Chile paste or chile oil, for serving
Lime wedges, for serving

Steps:

  • Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
  • While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
  • Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
  • Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
  • Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
  • Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
  • Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

THAI RICE CURRY WITH HERBED CHICKEN (KHAO MOK GAI)



Thai Rice Curry with Herbed Chicken (Khao Mok Gai) image

Provided by Paisarn Cheewinsiriwat

Categories     Garlic     Ginger     Herb     Rice     Dinner     Curry     Cucumber     Healthy     Honey     Soy Sauce     Cardamom     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 20

Cucumber relish:
300 ml (10 fl oz/ 1 1/4 cup) rice vinegar
260 g (9 oz) honey
360 g (12 oz) cucumber, peeled, cored and finely chopped
4 tbsp finely chopped long red chiles
3 tbsp chopped coriander
Thai Rice Curry with Herbed Chicken:
60 ml (2 1/4 fl oz / 1/4 cup) coconut milk
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
4 chicken breasts, skinned and boned
1 tbsp curry powder
1/4 tsp turmeric powder
300 g (10 1/2 oz) brown jasmine rice
3 tbsp soy sauce
1 tbsp miso paste
4 cardamom pods
1 bay leaf
1 cinnamon stick

Steps:

  • For Cucumber Relish:
  • In a saucepan, bring vinegar and honey to a boil. Stir frequently until the honey has dissolved and continue to cook for 10-15 minutes. Remove from heat. Once cooled, add cucumber, chiles and coriander and stir well. Set aside until ready to serve.
  • For Thai Rice Curry with Herbed Chicken:
  • Heat the coconut milk in a large saucepan or casserole dish which has a lid. Add shallot, garlic and ginger, and cook over a low to medium heat for 3-5 minutes. Add chicken and turn up the heat until it is evenly browned. Add curry powder and turmeric powder and stir well to evenly coat chicken. Add rice, soy sauce and miso paste, and stir well. Pour in 250 ml (9 fl oz/1 cup) water and stir well. Add cardamom pods, bay leaf and cinnamon stick. Cover and bring to a boil. Reduce heat and simmer gently for 30-35 minutes or until the rice is cooked and tender. Remove from heat and leave for 10 minutes leaving the lid on. After 10 minutes, fluff the rice with a fork and discard cardamom pods, bay leaf and cinnamon stick. Serve rice curry warm with cucumber relish on the side.

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Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai) Source: Genius Kitchen(food.com) Estimated Nutritional Profile . Nutrient Quantity; Total fats (g) 1230.7466: Carbohydrates (g) 100.4094: Protein (g) 264.8879: Energy (kCal) 12546.039: Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g) 0.0000 : Fatty acids, total saturated 18:4 (g) 0.2446: …
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THAI CHICKEN AND RICE ‘KHAO MUN GAI’ | MARION'S KITCHEN
Add the rice and stir vigorously to scrape up any of the chicken bits from the bottom of the pan. Ladle over 2 ½ cups of the chicken stock that your chicken is cooking in (top the chicken up with 2 cups of water to replace the stock). Stir and loosely cover with a lid. Cook for 10 minutes or until the rice is just tender but still a little firm.
From marionskitchen.com


CHICKEN RICE PILAF | THAI RECIPES | SBS FOOD
Marinating time 20 minutes. To make the marinated chicken, place the coriander roots, ginger, garlic, fresh turmeric and salt in a mortar and pestle and pound until a …
From sbs.com.au


THAI-STYLE CHICKEN AND RICE | KHAO MAN GAI | ข้าวมันไก่
2013-01-06 To Make the Rice: Fry the chopped garlic in 1/4 cup canola oil. Save the oil for use in different recipes. Wash the jasmine rice in water until the water runs clear. Place the fried garlic, ginger, and bruised cilantro roots on top of the rice. You can add additional salt if needed (taste the chicken broth) or ground white pepper if desired.
From rachelcooksthai.com


RECIPE THAI YELLOW CURRY CHICKEN, 'GAENG KAREE GAI'
The flavor of yellow curry paste is not much different than red or green, however we've recently discovered how much we like yellow curry. Yellow curry makes vegetables taste great in our opinion, and we've been eating more vegetables and less meat these days. Here is a basic Thai yellow curry with chicken and potato. It's also good with bell pepper, butternut squash, or any …
From importfood.com


THAI CHICKEN BIRYANI, HALAL CHICKEN AND CURRY RICE, KHAO MOK GAI
2014-07-19 9) Add the chicken back to the wok. 10) Add water, coconut milk, salt and star anise, bring them to a boil, lower the heat to medium low and cover the wok. 11) Simmer for 15-20 minutes until the rice absorbs all the liquid and the grains are cooked through. While you are waiting you should slice the cucumber.
From highheelgourmet.com


THAI GRILLED CHICKEN (GAI YANG) - THE WOKS OF LIFE
2020-08-05 Marinate the chicken: Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step. Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
From thewoksoflife.com


KHAO MAN GAI (THAI-STYLE CHICKEN AND RICE) - COOK'S COUNTRY
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cookscountry.com


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