Best 2 Thai Chicken With Crispy Shallots In Yellow Rice Kao Moke Gai Recipes
Indulge in the aromatic and vibrant flavors of Thailand with this delectable Thai Chicken with Crispy Shallots served atop fluffy Yellow Rice, also known as Khao Mok Gai. This iconic dish is a harmonious blend of sweet, savory, and tangy flavors, featuring tender chicken enveloped in a rich yellow curry paste and fragrant rice infused with coconut milk and aromatic spices. The crispy shallots add a delightful textural contrast and nutty flavor, elevating this dish to a culinary masterpiece. In addition to the main recipe, you'll also find complementary recipes for the yellow rice, the yellow curry paste, and the crispy shallots, providing you with a comprehensive guide to creating this authentic Thai experience in your own kitchen.
Let's cook with our recipes!
THAI CHICKEN AND RICE SOUP - KAO TOM GAI
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
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 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
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
Tips
- To make the most flavorful chicken, use a combination of dark and light meat. Bone-in, skin-on chicken thighs and drumsticks are ideal. - Make sure to marinate the chicken for at least 30 minutes, or up to overnight. This will help the chicken absorb the flavors of the marinade. - If you don't have time to marinate the chicken, you can still make this dish. Just be sure to cook the chicken over low heat so that it doesn't dry out. - When cooking the rice, be sure to use a heavy-bottomed pot with a tight-fitting lid. This will help the rice cook evenly and prevent it from burning. - If you don't have a steamer basket, you can use a colander or a metal sieve. Just make sure that the colander or sieve is large enough to fit inside the pot without touching the bottom. - Serve the chicken with the rice and a generous helping of the crispy shallots. You can also add a side of cucumber salad or pickled vegetables. ###Conclusion
This Thai Chicken with Crispy Shallots in Yellow Rice (Khao Mok Gai) is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The chicken is tender and juicy, the rice is fluffy and aromatic, and the crispy shallots add a delicious crunch. If you're looking for a new and exciting Thai dish to try, this is the one for you.
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